{secret ingredient} chocolate chip cookie bars

Sometimes, the most unusual of ingredients can be the most versatile. Enter: tofu…today’s secret ingredient!

I know what you all must be thinking – Alicia MUST be crazy!…tofu used in cookies? That can’t be right…

The exact same thought was running through my mind when I happened upon this recipe while in a futile search to use up a block of tofu before it reached the point of no return. You see, I cook pretty frequently with tofu: sauces, stirfrys, smoothies, often just plain. You name and I have more than likely tried it {or saved a recipe to try it, hah}. But I wanted to do something different, something unusual. So, when I saw this recipe, I knew it had to be done.

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I’ll admit, I had my doubts. My husband did too. After all, how can a soy by-product be transformed into a sweet and luscious dessert? It didn’t make sense. But boy oh boy, were we pleasantly surprised! These cookies come together in not time, and the batter is rich and thick; typical of any traditional cookie dough. The tofu {whether silken or firm} is simply a means of replacing the higher fat ingredients; butter, oil, and the like. By nature, tofu has a pretty mild, almost undetectable flavor, so when paired with the bold tastes of chocolate/peanut butter/oats, it blends in beautifully.

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You have to promise that you’ll give these a shot, ok? You won’t be sorry! {or miss the other ingredients!}

~~~

{secret ingredient} Chocolate Chip Cookie Bars {recipe adapted from Food.com }

Want to fool even the pickiest of eaters? Look no further! These protein-packed cookies will satisfy anyone’s sweet tooth, and won’t leave you feeling guilty. 

Ingredients:

1 package {12-1/3 ounces} tofu

heaping 1/3 cup natural style peanut butter, creamy style

1 cup brown sugar

1 tsp. vanilla extract

1 cup flour

1 tsp. baking powder

1/2 tsp. kosher salt

1-1/2 cups old fashioned oats

optional: chocolate chips, peanut butter chips, assorted nuts of your liking

To Prepare:

Preheat oven to 350 degrees. Lightly spray an 8″ x 8″ baking dish with nonstick cooking spray, and set aside.

In a large bowl, cream together the tofu, peanut butter, brown sugar, and vanilla.

Slowly add in the flour, baking powder, and oats. Stir gently to combine with the wet ingredients.

If using, add in any additional optional ingredients.

Spread evenly into the baking sheet, and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before cutting into squares and serving.

Cookies will be kept best in the refrigerator, tightly covered, for several days. They freeze beautifully, too; simply use a freezer-safe bag, and transfer to the fridge several hours before consumption. 

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