Tofu Peanut Butter Cookies (VEGAN RECIPE)
全素豆腐花生醬曲奇
Ingredients: (yield about 21 cookies, 2-inch each)
100 gram Firm Tofu
1/2 cup Maple Syrup
1/2 cup Natural Peanut Butter (Creamy)
1/2 cup Whole Wheat Flour
1/2 cup All Purpose Flour
1 teaspoon Baking Powder
材料:(做約21塊曲奇, 每塊 2"x2")
100 克 硬豆腐
1/2 杯 楓糖漿
1/2 杯 幼滑花生醬
1/2 杯 全麥麵粉
1/2 杯 麵粉
1 茶匙 泡打粉
DIRECTION:
1. Pre heat the oven at 350F/180C.
2. Break the tofu into very fine pieces with fingertips. Add maple syrup and natural peanut butter. Combine the mixture thoroughly with a spatula.
3. Add flours and baking powder. Mix it together and form it into sticky and moist dough.
4. Roll about 30 gram of dough into a ball shape. Place it on the parchment paper and then press it down slightly. You can use any cookie stamp to create a desired pattern at this point. Place the cookies on a baking tray, and bake them in the oven for 15 minutes. These soft cookies can be kept in an air-tight container for up to two days.
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