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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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October 6th, 2008 at 2:23 pm
Thanks
Oh! I love these emoticons… they look just like me…
October 6th, 2008 at 2:20 pm
wow very fast in posting cookies recipes.
another addition in my favourites links. superb look. delicious.
October 6th, 2008 at 12:41 pm
Looks crispy
October 6th, 2008 at 9:46 am
ha madhu..i know u wud do this with tofu…was waiting for it!yummy as usual…did u chk out my cookie disaster? do chk it out…its hillarious and i want to know wat u tink..
October 6th, 2008 at 9:15 am
Hey Madhuram…nice one-the cookies look delectable!!
(I used to purchase Lemnos brand(Australian) of soy earlier, which had baked recipes printed on it! But stopped buying it as it contained a weed under Emulsifier called ‘Carageenan’which in its degraded form is likely to cause cancer…hence chk the ing. list and google on the E nos u find. Some products dont have this …like Alpro soy frm UK hence can be consumed without fear.)
Purnima, thank you once again for your input. I had no idea about the emulsifier. Will definitely check the next time.
October 6th, 2008 at 8:42 am
u have got so many silken tofu recipes. now wen i get one from the market, i will be confused which one to make first
October 6th, 2008 at 7:30 am
Looks perfect. You know Madhuram, I have never used tofu as a egg replacement. This might be a good start, but I am a little apprehensive about cake mixes, you think I could make my own from scratch?
Divya, in the past one month I have found out that silken tofu works best with cocoa and in baked goods which are moist, chewy, fudgy. The pound cake did come out well, but I’m not completely satisfied. But I’m really proud of the chocolate cake, brownies and these cookies.
I already have one recipe in the blog for crispy chocolate chip cookies, which is baked right from scratch. But I also want to figure out a recipe for the chewy ones. Will post it as soon as I find one.
October 6th, 2008 at 7:05 am
I checked here in few grocery shops..Silken tofu is not available..The cookies make me tempting to make..Hats off to you.
Kamala, in my grocery store it’s available in the Natural/Organic Foods aisle, in the refrigerator. Earlier I used to see only Nasoya brand, now Mori Nu brand is also available. I also bought in Trader’s Joe. Or else you can look for it in Asian stores.
October 6th, 2008 at 6:43 am
My son says Dil Maanga more
Start a store , this will be a hit !
Actually I like the idea of owning a restaurant. Maybe someday!
October 6th, 2008 at 6:35 am
I can vouch for these. They were yummy!!!
Thanks Laksh.