I’m like 5 days late to welcome the month, but better late than never, right? Right. For a couple of months now I’ve been brainstorming about ideas of things I could do with the blog in 2015. I mean, the recipes will still be here…but I wanted to do something else to help people be healthy.
Finally, a few weeks ago I came up with something I’ve been dreaming of doing since a long time ago but always felt too inexpert to do. Luckily and workily (cuz it was more work than luck) I’ll be finishing by bachelor degree in Nutritional Science in just a few days! That was the push I needed to feel ready for what’s next. I’ll share more information on that later this month or at the beginning of January. I’m EXCITED!
Now about these cookies. I’ve made this recipe like 3 times during the past 2 months. Once I made them to eat as snacks, the other time to gift my friends and then I made them again to share the recipe with you (ok fine, and to eat them too). They are THAT good.
Time: 40 minutes. Serves: 30 cookies.
-1 1/4 cups rolled oats
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-115g silken-style tofu (about 4 ounces or 1/2 cup)
-2 tablespoon of margarine
-2/3 cup brown sugar
-1/4 cup olive oil
-1/2 teaspoon vanilla
-1/2 - 3/4 cup chocolate chips
1. Preheat oven to 375*F. Cover a baking dish with parchment paper. Set aside.
2. Place oats in food processor or blender and process until oats resemble flour.
3. In a medium bowl, stir together the blended oats, flours, baking powder and baking soda. Set aside.
4. Place tofu in the food processor or blender and process for a few seconds until it’s smooth. Set aside.
5. In a large bowl beat together butter and tofu with an electric mixer. Then add the sugar, oil and vanilla and keep beating.
6. Slowly start adding the flour mixture. If the dough is becoming too thick and you can’t use the electric mixer anymore, just use your hands or a wooden spoon to combine everything together.
7. Add chocolate chips and combine carefully.
8. Drop dough as rounded cookies about the size between a teaspoon and a tablespoon. Make sure the balls are about 4cm apart from each other.
9. Bake for 10 minutes, let them cool and enjoy!
Adapted form Eat Well, Lose Weight by Better Homes and Gardens