Tofu Fudge Drop Cookies

You’ll be hard pressed to find a kid willing to turn down some cookies. Here’s a recipe that incorporates lots of soy and teaches kids how to measure dry and liquid ingredients.

Tofu Fudge Drop Cookies

½ pound silken tofu

½ cup soybean oil

1 ½ cups sugar

2 tablespoon vanilla

½ cup cocoa powder

1 tablespoon soymilk

1 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350 degrees. Blend silken tofu and soybean oil in blender until smooth, and then pour into medium mixing bowl. Add sugar, vanilla, cocoa powder and soymilk to tofu mixture.

In a separate bowl, mix together flour, salt and baking soda. Add dry ingredients to wet ingredients. Mix well. The dough should be fairly stiff. Roll into 1 ½ inch balls. Roll in sugar until coated. Place on cookie sheet 1 ½ inches apart. Bake for 12 to 13 minutes. Cool on a wire rack.

Yields 36 cookies with each cookie containing 68 calories, 7 grams of protein, .008 grams of fiber and 8.7 grams of carbohydrates.

Recipe courtesy of The Soyfoods Council.

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