Pumpkin Chocolate Chip Cookies

These delicious little delights are actually not that bad for you. They are high in protein and made with… wait for it…

Silken Tofu!

I know, it sounds weird, but it made them light and fluffy and delicious without use of excess fat. The recipe is not my own, it’s from SusanV. You can find the original, fat-free recipe here.

But I used the higher fat version (the second recipe on the page) because I want to find a really good cookie recipe… not a “health-nut” one. Oh, and I added about a cup of chocolate chips just to up the flavor. These are so good. They didn’t last long. Oops.

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Pumpkin Chocolate Chip Cookies

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1/2 cup whole wheat flour

1/2 cup unbleached flour

1/4 cup rolled oats

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/4 teaspoon salt

1/3 cup Earth Balance Margarine, softened

1/4 cup brown sugar

1/2 cup sugar

1/3 cup okara (or 4 ounces firm tofu, blended in a food processor until smooth)

1/2 cup canned pumpkin

1 teaspoon vanilla extract

1/2 cup chocolate chips

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Preheat oven to 375F.

Mix the dry ingredients (flour through salt) in a medium bowl. In a large bowl, cream together the margarine and sugar. Beat in the okara, pumpkin, and vanilla extract, until well-blended.

Add the flour mixture a little at a time to the wet ingredients, stirring well after each addition. Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10-14 minutes. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.