Chocolate Chip Spelt Cookies Being a former traditional chocolate chip cookie lover, it was a challenge to make a dairy-free, lower fat version with the same delicious flavor that satisfied my cravings. Caution: Keep out of reach of children (of all ages)-they're dangerously good. Makes 18 Cookies.
	Ingredients: 2 tablespoons soy margarine 1/2 teaspoon vanilla extract 3/4 cup sucanat sugar 1/2 cup dairy-free chocolate chips 2 tablespoons egg whites (from about 1 egg) 1 cup plus 2 tablespoons Arrowhead Mills spelt flour 2 ounces soft tofu 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2 tablespoons unsweetened applesauce
	Instructions: 1. Preheat the oven to 370°F. In a mixing bowl, cream together the soy margarine and sucanat. Add the egg whites, tofu, applesauce and vanilla and mix thoroughly. Fold in the chocolate chips. 2. In another bowl, sift the flour and baking powder together. Mix into the wet ingredients with a plastic spatula. 3. Spray a nonstick cookie sheet with canola oil spray. Place teaspoon-size dollops of the dough on the cookie sheet. Bake for 12 to 15 minutes. Store up to 10 days in a airtight container.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop