Total time: 40 minutes
Servings: Makes about 1 1/2 dozen cookies
Note: Adapted from Eric Lechasseur of Seed Kitchen. Soy margarine and brown rice syrup are available at well-stocked and select health food markets. Whole wheat pastry flour and maple sugar are available at cooking and baking supply stores as well as well-stocked markets.
4 ounces silken firm tofu
1 1/2 cups (3 sticks) soy margarine, cut into 1-inch pieces
2 cups unbleached flour
1/4 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 ounces maple sugar
6 ounces walnuts, chopped
1/4 cup brown rice syrup
2 teaspoons vanilla extract
1. Heat the oven to 350 degrees. In a food processor, process the tofu until creamy. Add the margarine pieces and pulse until incorporated.
2. In a large bowl, combine the unbleached and whole wheat flours, baking powder, baking soda, maple sugar and walnuts.
3. Add the tofu mixture, rice syrup and vanilla extract to the dry ingredients, and stir together by hand.
4. Using a 2-ounce (one-fourth cup) ice cream scoop, drop cookie dough about 2 inches apart onto a baking pan lined with parchment paper. Flatten the tops slightly for a more traditional cookie shape (the cookies will not flatten as they bake) and bake until lightly golden on the top and sides and the center is set, 18 to 20 minutes. Rotate the pans halfway through baking for even coloring.
Each cookie: 280 calories; 4 grams protein; 22 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 214 mg. sodium.