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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.
- 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
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 0 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 65 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g