Tofu Gingerbread Cookies

Serving Size 16

Prep Time 30 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 1 cup Nasoya Silken Tofu, pureed
  • 1⁄2 cup molasses
  • 1⁄4 cup sugar
  • ¼ cup vegan butter
  • 1 cup all-purpose flour
  • 1⁄2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cloves
  • ¼ cup chocolate 
  • 2 tbsp. warm plant-based milk

Preparation

  1. Preheat oven to 350°F.
  2. Beat tofu, molasses, sugar, and butter in a blender till smooth.
  3. Combine flours, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Add flour mixture to blended tofu mixture and beat until combined. Pour mixture into prepared pan.
  4. Roll balls into 2-inch balls. Roll each ball in sugar, and place on baking sheets lined with parchment paper.
  5. Bake for about 15 minutes, checking on them a couple times to make sure they don’t overbake.
  6. Add some chocolate drizzle (melt ¼ cup vegan chocolate, whisk in 2 tablespoons warm vegan milk) and flaky salt for garnish.

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