Cocoa Cookies

Course Baked Goods


  • 1/3 c Unsweetened cocoa powder
  • 1 3/4 c Flour
  • 1/2 ts Baking soda
  • 1/2 ts Salt
  • 3/4 c Soy milk
  • 1 ts Cider vinegar
  • 1/4 c Tofu; silken
  • 1 c Sugar
  • 3 tb Canola oil
  • 1/4 c Unsweetened applesauce
  • 1 tb Water
  • 1 ts Vanilla


  • Vegetable cooking spray Powdered sugar; optional Recipe by: Veggie Life, March 1996, page 52 In a medium bowl, sift together cocoa, flour, baking soda, and salt.
  • Set aside. In a small bowl, mix together soy milk and vinegar. In a blender or food processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and blend until smooth. 
  • Transfer tofu mixture to a large bowl, add sugar, and beat until slightly frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar mixture, and beat until thoroughly mixed.
  • Add dry ingredients and mix until just combined. [There may be a few tiny lumps—that’s okay.] Cover bowl and chill dough in the refrigerator for at least two hours, or up to 3 days.
  • Preheat oven to 350 degrees and spray or lightly oil a baking sheet.
  • Drop rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches apart. Bake in upper third of oven for 10 minutes. Remove from pan and cool on rack.
  • Repeat with remaining dough. Sprinkle cooled cookies with powdered sugar, if desired.
  • NOTE: Cider vinegar may be replaced with Raspberry vinegar Makes ~3 dozen cookies. —–


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