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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 64 |
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This batch features everything you could look for in a healthy snack: Nuts? Check (pecans) Fruit? Double-check (Craisins and sultanas) Seeds? Check (pepitas) Whole Grains? Double-check (high-fibre cereal and whole wheat flour) And finally, CHOCOLATE! Read more ! Ingredients:
10oz lite, firm silken tofu (mori-nu) |
1 tablespoon vanilla |
8 oz sugar |
8 oz brown sugar |
6.5 oz salted butter (room temp) |
6 oz shortening |
14 oz flour |
4.5 oz whole-wheat flour |
3.5 oz multi-grain cereal (i used bob's red mill high-fibre hot cereal with flaxseed), or thick-cut rolled oats |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
14 oz assorted add-ins (i used roughly equal amounts of chocolate chips, sultanas, craisins, pumpkin seeds and chopped pecans) |
Directions:
1. Preheat oven to 350F.
2. Puree tofu and vanilla in blender or processor until smooth, set aside.
3. Cream the sugars, butter and shortening until fluffy.
4. Add the pureed tofu to the creamed mixture, beating well.
5. In separate bowl, mix flours, cereal, baking soda and salt.
6. Add flour mixture to creamed mixture and mix until flour just disappears.
7. Fold in additions.
8. Make balls with the dough and place onto ungreased cookie sheets.
9. Bake for 11 - 12 minutes. Cool completely on sheets.
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