- 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
- Sugar (optional)
1. 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!
2. In a bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In another bowl, whisk together the tofu, molasses and oil until smooth.
4. 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.
5. 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.
6. 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.
7. 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.