This latest post is dedicated to my baby, Sylvia. For the past several months, Sylvia has struggled with upset stomach, cramping, bloating, and "digestional distress" (insert: mad scrambling for an empty bucket). I have been suspecting for months, that my precocious five year old had perhaps inherited my allergy to all that is dairy and delicious. After weeks of scribbling food consumed in a pocket calendar and a nasty tussle with a lab tech for a blood sample, the verdict is in: allergic. Now I suppose some would say that Sylvia is a lucky little girl to have a mama with the experience to help her navigate her new diet. That is small comfort to a little girl addicted to smoked gouda, donuts, chocolate, and Kraft Macaroni and Cheese. So here is to you, Sylvia. I promise to fill your life with delectable cakes, crusty bread, fluffy pancakes, and chewy cookies. And I promise, you won't know the difference.
So in honor of Sylvia, the chewy goodness of chocolate chip cookies.
1 1/4 cup brown sugar
3/4 cup Crisco Butter Flavor All-Vegetable Shortening
1 tbsp SO Delicious Unsweetened Coconut Milk
1 tbsp vanilla extract
1 tsp almond extract
1/4 cup Nasoya Silken Tofu
1 3/4 cup flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 cup semi sweet chocolate chips
Heat oven to 375
Cream the brown sugar, Crisco, coconut milk, extracts, and tofu.
Add salt and baking soda and mix well with creamed ingredients.
Beat in the flour and stir in the chocolate chips.
Form into balls and bake 8-9 minutes.
Cool slightly before removing from cookie sheets.
