Cookies are our Kryptonite. Well, that’s not the whole story, as there are about 100 other items that make us weak in the knees and promise our swift downfall. But cookies, they take the cake. So we figure if we can make healthier cookies, we may be less destined for the swift downfall.
With that approach in mind, here’s a wonderful recipe that not only tastes really yummy, but is on the healthy side. It’s a tad time-consuming and uses a few ingredients you might not have around on a regular basis (Sucanat, semolina flour and tofu), but we figure, “Hey! This gourmet-type audience is up for this! So let’s give it a try.” Also, it’s fun to make. Homemade biscotti — now there’s a fresh idea! And will you let us know if you like this as much as we do?
6 ounces silken tofu
1 cup organic sugar (or try Sucanat)
1/3 cup extra light olive oil
Zest of 2 lemons
3 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour (you can replace half with whole wheat flour if you like)
1 cup semolina flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped almonds
1/2 teaspoon salt
Preheat oven to 375F°. In food processor or blender, combine tofu, sugar, oil, zest, lemon juice, and vanilla.
In large bowl, whisk together flours, baking soda, baking powder, almonds, and salt. Stir tofu mixture into flour mixture. On an oiled cookie sheet, form dough into two 12-inch logs. Bake for 25 minutes.
Remove from oven and cool on counter for 15 minutes. Reduce oven temperature to 300 F°.
Slice logs into 1/2-inch slices and lay slices flat on ungreased cookie sheets. Bake for 40 minutes, turning cookies once after 20 minutes. Add more time for a crunchier cookie.
(Courtesy, The Vegan Family Cookbook, Brian McCarthy (Lantern books, 2006, via Care 2 Website)
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