2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 tsp salt
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup Earth Balance, melted OR use a non-hydrogenated vegetable shortening, melted
1/2 cup pureed firm silken tofu
1 tsp vanilla extract
Ener-G for 1 egg
12 ounces chocolate chips
Prehead oven to 350F degrees.
Mix together dry ingredients and set aside.
Hand mix Ener-G and set aside.
Puree tofu in food processor. Add melted margerine, sugars, vanilla and Ener-G. Mix again.
Add dry ingredients and process until just mixed. Take mix from food processor bowl and put in regular mixing bowl. Fold in chips.
For best results chill dough for at least 10 minutes before cooking, and put in refrigerator between batches. Works well to make dough ahead of time and store in frige.
These cookies do not spread a lot so they can be placed fairly close together on baking sheet.
Make each cookie from 2 tablespoons of dough. Bake 14 minutes (times may vary with each oven, check after 11 minutes).
If you can stand it let them cool before you eat them. They are better when they are completely cool.
