1/3 cup soft/silken tofu
1/3 cup oil
1/4 cup maple syrup
1 Tbsp vanilla
1/2 cup sugar
1/4 cup more maple syrup
3/4 cup white or all-purpose flour
2 cups rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups (1 package) chocolate chips
1 cup chopped walnuts
In a small bowl, blend the flour, soda, baking powder, and salt. Set aside. Thoroughly whip the tofu in your blender or food processor until creamy. Add the oil, 1/4 cup maple syrup, vanilla, and sugar. Mix until the sugar is somewhat dissolved, then add the other 1/4 cup maple syrup. Mix for another minute until the sweeteners are well blended. Scrape into a large bowl and add the oats and the flour mixture. Mix thoroughly. Fold in the chocolate chips and walnuts. Drop a generous teaspoonful of dough onto a well-oiled cookie sheet. The cookies will not spread during baking, so flatten them somewhat with your spoon. Bake for 13 to 15 minutes in a 350F oven. For a soft cookie, cool the cookies on a flat surface; for a crunchier texture, cool on a metal cooling rack.
Source: adapted from the back of the Tropical Source Semi-Sweet Dark Chocolate Chips bag
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