Brownie Roll - Out Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Adapted from Smitten Kitchen's blog to make them vegan, these are delicious, chewy and rich cookies that are perfect on their own, with a glass of milk or wrapping an ice cream (or peanut butter) sandwich! Makes about 48 small cookies. Ingredients:
5 oz silken, low-fat tofu |
1 tbsp vanilla extract |
2 cups flour |
1 cup barley flour |
2/3 cup unsweetened cocoa, sifted |
1/2 tsp fine salt |
1/2 tsp baking powder |
1 cup margarine, softened |
1 cup sugar |
Directions:
1. Preheat oven to 350F and line baking sheets with parchment.
2. Puree tofu and vanilla in a food processor until smooth. Set aside.
3. Whisk flours, cocoa, salt, and baking powder in bowl.
4. Cream margarine and sugar until fluffy.
5. Beat in tofu mixture until smooth.
6. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill one hour.
7. Roll out on a floured counter about 1/4 thick, and cut into shapes.
8. Bake 10-11 minutes, or until the edges are firm and the centers are slightly soft and puffed.
9. Cool 3 minutes on sheets, then transfer to a wire rack to cool completely.
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