Preparation time 15 minutes
Cooking time 24 minutes
Servings 20 servings of 3 cookies per person (makes 60 cookies)
Cost per serving 20¢
Storage 4 days in the fridge. Can be frozen.
Kitchen tools 2 large bowls, measuring cups and spoons, whisk, spatula, 2 baking sheets, parchment paper, small spoon.
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
500 ml (2 cups) whole-wheat flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
10 ml (2 tsp) ground cinnamon
1 pinch of salt
1 package (300 g) of silken almond tofu Or any silken tofu of your choice: plain, maple, coconut, etc.
160 ml (2/3 cup) molasses Or honey
60 ml (¼ cup) canola oil
- Place one oven rack in the middle position and the other below. Preheat the oven to 180°C (350°F). Cover 2 baking sheets with parchment paper.
Tip: If you only have 1 baking sheet, simply cook the cookies in 3 batches!
- In a bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In another bowl, whisk together the tofu, molasses and oil until smooth.
- Add the dry ingredients, just a little at a time, by first whisking them together, then delicately mixing them with the spatula towards the end.
- Divide the cookie dough into 3 equal parts. For each part, drop 20 small spoonfuls on each baking sheet. You can sprinkle some sugar on top if you wish, before baking.
- Bake 2 sheets for about 12 minutes, or until a crust forms on the cookies and the bottoms are starting to brown. Halfway through, switch the baking sheets in order to cook evenly.
- While the first 2 batches of cookies are baking, drop 20 small spoonfuls of cookie dough on a piece of parchment paper that you’ll simply slide onto a baking sheet when the other cookies are done.