Thursday, February 14, 2008

Tofu Chocolate Chip Cookies


Ingredients – serves 28 – 2 points each

  • 500g soft tofu (1/2 a square), roughly chopped
  • 1/3 cup cream cheese
  • 1/3 cup light smooth peanut butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 4 large egg whites
  • 2 teaspoons vanilla extract
  • 2 1/2 cups white plain flour
  • 1/4 cup polenta or cornmeal
  • 1 teaspoon baking soda
  • 100g Nestle Milk Chocolate Bits

  • Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 190C. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

  • Whisk the flour, polenta and baking soda in a medium bowl; set aside.

  • With an electric mixer, mix the tofu until smooth, about 1-2 minutes. Add cream cheese and peanut butter and beat until thoroughly blended. Add the sugars; mix until combined, about 2-3 minutes. Beat in the egg whites and vanilla until combined. Add the dry ingredients and beat at a low speed just until combined. Stir in chocolate chips to taste. Chill the dough in the refrigerator for 15 minutes.

  • Roll the dough and divide into 28 cookies. Place on baking paper.

  • Bake the cookies until light golden brown 13 to 16 minutes, rotating the baking sheets from to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.