Maya Weinstein, an art/design student in Lafayette, CO, has always enjoyed being in the kitchen. "I grew up in an atmosphere where home-cooked, fresh foods were valued," she says. Maya has been a vegetarian for 13 years, and a vegan for several of those years.
- 1 1/2 cups all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbs. brown sugar
- 1/4 cup silken tofu
- 1 cup cashew butter
- 1/2 cup vegan margarine
- 1/2 cup agave nectar or maple syrup
- 1 tsp. vanilla extract
- 1/3 cup vegan chocolate chips
- 1/3 cup chopped peanuts or cashews
- Preheat oven to 350F. Line cookie sheets with parchment or wax paper.
- Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.
- Put tofu in another large bowl; whisk until smooth. Add cashew butter, margarine, agave nectar and vanilla; stir to blend well. Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.
- Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.
- Bake cookies about 10 minutes, or until bottoms are golden brown. Transfer cookies to rack to cool.
- Serving Size: Makes about 5 dozen
- Calories: 66
- Carbohydrate Content: 6 g
- Fat Content: 4 g
- Protein Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 65 mg
- Sugar Content: 3 g