Mmmmm Chocolate…
This week I’m “stuck” in a training class, but have lots of friends around me. One of their birthday’s is tomorrow, and it’s a biggie! So, I emailed her from across the room inquiring what her favorite baked good was. She replied, “chocolate anything”. So, I had been wanting to try a recipe from Eggless Cooking that looked delicious. A big thanks to them, this recipe is gold!The ingredient list is simple…
1 box German Chocolate Cake Mix (I’m working on a homemade replacement, but no time on weeknight)
1/2 block Soft Silken Tofu
1/2 cup instant oats
1 stick of butter, melted
1 cup of chocolate chips (I used half dark, half milk chocolate)
1/2 cup of another mixer (for half the batch I used the chocolate chip mix, other half batch: dried cranberries)
Mix the cake mix, butter, oats, and tofu in a large mixing bowl.
The consistency of the dough will be like playdough. I actually found it easier to mix/knead with my (clean) hands rather than any utensils.
I then added the cup of mixed chocolate chips in with my hands (be careful, the heat from your hands will melt the chips pretty quickly). After that, I split the dough in half and put in different bowls. I added 1/4 cup of chocolate chips to one batch and 1/4 cup of dried cranberries to the other. Main reason I did this was to please the masses in class.
Chocolate Chip Batch:
Line your cookie sheets with parchment paper if you have it available (it makes clean up a breeze). Drop ~1 tbs of batter for each cookie, about 3 inches apart on the sheet.
Bake at 350F for 11 minutes. They won’t look done, but trust me, they are! Let them sit on the cookie sheet for another 5 minutes to passively bake before transferring to wire rack.
Each batch makes anywhere from 32-40 cookies, depending on cake mix and how much you put on the cookie sheet. I use a ~1 tbs scooper.
Nutrition (2 cookies/serving with yield of 39 cookies: choco-cranberry variety):
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114 cal
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3 g fat
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27g carbs
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1g fiber
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2g protein
Not bad for cookies, eh? Enjoy!

