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Eggless Chewy Chocolate Chip Cookies using Silken Tofu
October 6th, 2008 Madhuram Posted in Cookies, Egg Replacements, Food Blog Events | 
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I thought of taking a “baking-break” for at least 2 weeks because of a couple of baking disasters. But I found out that I’ve sort of become a “baking addict”. Moreover when surrounded by a lot of cookbooks it’s really very hard to resist the temptation. Recently I bought “The Taste of Home Baking Book”. It’s a neat book with more than 700 recipes, 600 photos and also has a lot of baking tips. Earlier I have tried 2 recipes from “The Taste of Home” magazine and both of them were great success. So I was sure that the recipes from that magazine are tried and tested.
The German Chocolate Cookies recipe was so simple and I was also tempted by the description provided. It said that the cookies were chewy and have a wonderful bakery-shop flavor. I have baked eggless chocolate chip cookies earlier and it was the crispy one. Since I have a few successful recipes in the “silken tofu-cocoa combination”, I wanted to try this recipe too using silken tofu. I’m very glad that I found this recipe, because the cookies turned out very well. The description given is 100% true. These eggless chocolate chip cookies are chewy definitely have a bakery-shop flavor.
2. Melt butter in a saucepan on stove top or in the microwave oven.
3. Remove the tofu from the packet and blend it in a blender until smooth. Pour it in a liquid measuring cup to measure 1/2 cup of pureed tofu.
4. In a large mixing bowl, combine the dry cake mix, butter, oats; mix well.
5. Stir in the chocolate chips and raisins.
6. The dough is has the consistency of chapathi dough or play dough.
7. Grease a tablespoon and drop the dough using it 3 inches apart onto ungreased baking sheets.
8. Bake for 9-11 minutes or until set.
9. Cool for 5 minutes before removing to wire racks.
10. Cool it completely on the wire rack before storing it.
2. Instead of dropping the dough on the baking sheet, you can also roll it in your hand to get perfectly shaped cookies.
3. I baked my cookies for 11 minutes. If using a non stick baking sheet, 10 minutes is enough. The cookies look undercooked, but they cook on the baking sheet itself once outside the oven. So don’t be tempted to put them back in the oven. After 5 minutes transfer the cookies to a wire cooling rack.
4. The cookies actually don’t have a golden brown color. It’s more of a dull cocoa powder color.
5. Some cake/brownie mixes have animal fat like lard. Be sure to read the ingredients list before buying.
This is my another entry to the Egg Replacement – Silken Tofu Event.
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February 21st, 2009 at 4:27 pm
hey, is this website new,it’s the first time I’ve seen it…I was looking up cake recipes for my cousin whose allergic to eggs for her birthday and found this…It’s awsome she’s going to be so happy lol.she’ll finally be able to eat brownies and cake
Thanks Zahra. It’s almost a year now, since I started this blog.
February 11th, 2009 at 12:58 am
Wow, yummy and tasty cookies
February 2nd, 2009 at 6:22 pm
Hi madhuram,
Wanted to ask u that how many cookies can we get with the above mentioned measurements?
Around 45-50 cookies.
December 18th, 2008 at 2:32 pm
I like the cookies , well atleast the picture . My problem is dairy in the cake mix u mentioned . I wud love to make these for my son . Any replacement for the mix ? I did check few other mixes but no luck . Plz help
Hi Ritu. I have a Duncan Hines brownie mix at home and just now I checked the ingredients list and I think it does not have any dairy products. I think using this brownie mix instead of the cake mix shoule be alright. Again I’m guessing here because I’ve not tried baking cookies out of a brownie mix. Did you try any organic cake mix?