When I was on my weight loss journey the common suggestion was to only eat things you could find growing naturally. Despite my rigorous search for an M&M bush I never found one.
What I did find is that you can make great tasting cookies, with less fat and a healthy ingredient. Almost guilt-free cookies, coming up!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick butter, softened
- 8 oz siken tofu
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, tofu, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
FREEZE – At This Point
I freeze the dough so that I can always have fresh from the oven cookies. Once you’ve completed the above step, pop the pans into the freezer. Once frozen solid, store them in an air tight container in the freezer until you’re ready to bake.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Using an air fryer makes them crispy on the outside and soft in the middle like an all-butter cookie.
I bake mine at 375 for 12 minutes.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.