Seed Kitchen's walnut cookies

Time 40 minutes
Yields Makes about 1 1/2 dozen cookies
Seed Kitchen’s walnut cookies

Heat the oven to 350 degrees. In a food processor, process the tofu until creamy. Add the margarine pieces and pulse until incorporated.


In a large bowl, combine the unbleached and whole wheat flours, baking powder, baking soda, maple sugar and walnuts.


Add the tofu mixture, rice syrup and vanilla extract to the dry ingredients, and stir together by hand.


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.

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.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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