Food recipes
Vegan Chocolate Crinkle Cookies
Vegan Chocolate Crinkle Cookies Ingredients: margarine, regular, 80% fat, composite, stick, without salt spartan, real semi-sweet chocolate baking chips, sugars, brown sugars, granulated tofu, raw, regular, prepared w...
Vegan Chocolate Crinkle Cookies
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
sugars, powdered
Directions:
In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
Beat in tofu until well blended.
Beat in vanilla, baking powder and salt.
Add flour in batches, beating well after each addition.
Cover and chill several hours or overnight.
Preheat oven to 350 F and lightly oil cookie sheets.
Scoop tablespoonfuls of dough and roll into balls.
Drop into a small bowl with powdered sugar, rolling to coat.
Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
Remove from oven and let rest 5 minutes, then remove to wire racks to cool.
Cookies will keep up to 1 week in an airtight container at cool room temperature.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
sugars, powdered
Directions:
In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
Beat in tofu until well blended.
Beat in vanilla, baking powder and salt.
Add flour in batches, beating well after each addition.
Cover and chill several hours or overnight.
Preheat oven to 350 F and lightly oil cookie sheets.
Scoop tablespoonfuls of dough and roll into balls.
Drop into a small bowl with powdered sugar, rolling to coat.
Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
Remove from oven and let rest 5 minutes, then remove to wire racks to cool.
Cookies will keep up to 1 week in an airtight container at cool room temperature.