Secret Mother in the Kitchen

Holidays! Yay! Baking, cooking, cleaning, entertaining, cleaning, sobbing over rum and
eggnog…ugh. How ’bout some recipes — easy, family-friendly, recipes for the holidays?

I’ve got a few vegan friends, and I don’t want them to feel completely left out around the goodie
tray, so I make a couple vegan cookies. And somehow I think vegan cookies are less evil for
little ones, although obviously I’m deluded. Anyways, these ones are actually awesome. Can’t
even tell they’re vegan, I swear. The only really “weird” thing you need (other than tofu, but is
that weird anymore?) is coconut oil, which totally makes me think of this video:
Sh*t Crunchy Mamas Say.

Chocolate Apricot Drop Cookies

2 c unbleached all-purpose flour
1 tsp baking soda
2 pinches salt
1 tsp arrowroot flour (or cornstarch)
3/4 c dark chocolate chips
3/4 c diced dried apricots
1/3 c vegan margarine (like Earth Balance), at room temperature
1/4 c coconut oil
1/4 c maple syrup
1/2 c packed brown sugar
1/2 c mashed firm silken tofu (my Cookie loves to help with this part)
2 tsp vanilla extract

In a medium bowl, combine flour, baking soda, salt, arrowroot or cornstarch, chocolate chips,
and dried apricots.

In a large bowl, combine margarine, coconut oil, maple syrup, and brown sugar. Using an
electric mixer, beat on medium speed until the mixture is smooth and fluffy, about 3 to 4
minutes. Scrape down the sides of the bowl and add the tofu. Continue mixing until all of the
tofu is fully incorporated, about 2 minutes. Add vanilla and beat briefly to combine.

Gently fold half of the dry ingredients into the margarine mixture. When the first half is
incorporated, fold in the second half. Be careful not to over-mix. Scrape down the sides of the
bowl and cover the dough with plastic wrap. Chill for at least 40 minutes.

[This kind of recipe works well for me and Cookie. We make the dough together and have lunch,
and then I bake them while she’s napping so I don’t have to run interference with the stove.
See, kid-friendly!]

Preheat the oven to 350°F. Position a baking rack in the middle of the oven and line a couple of
baking sheets with parchment paper.

Scoop dough from the bowl with a tablespoon. Place on the prepared pans, leaving about 2
inches between each scoop.

Bake cookies for 20 minutes, or until just golden around the edges. Let cool on the pan for 4
minutes before transferring to a wire rack to cool completely.

This recipe came from a little vegan zine called Small Potatoes. Recipe by Lisa Gorman; photo
by Robyn McCallum.

-East End Mama