Cocoa Cookies
By: Anonymous
Published: Thursday, February 11, 2010 - 7:19pm

Ingredients




cup Unsweetened cocoa powder
cup Flour
teaspoon Baking soda
teaspoon Salt
cup Soy milk
1 teaspoon Cider vinegar
cup Tofu silken
1 cup Sugar
3 tablespoons Canola oil
cup Unsweetened applesauce
1 tablespoon Water
1 teaspoon Vanilla
Vegetable cooking spray
Powdered sugar optional

Preparation

1 In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set aside. 2 In a small bowl, mix together soy milk and vinegar. In a blender or food processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and blend until smooth. 3 Transfer tofu mixture to a large bowl, add sugar, and beat until slightly frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar mixture, and beat until thoroughly mixed. Add dry ingredients and mix untiljust combined. [There may be a few tiny lumps-that's okay.] Cover bowl and chill dough in the refrigerator for at least two hours, or up to 3 days. 4 Preheat oven to 350 degrees and spray or lightly oil a baking sheet. Drop rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches apart. Bake in upper third of oven for 10 minutes. Remove from pan and cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with powdered sugar, if desired. 5 NOTE: Cider vinegar may be replaced with Raspberry vinegar 6 Makes 3 dozen cookies.