1. 1 Cup unsalted margarine
2. 1 Cup unrefined cane sugar
3. 2 Tbs light molasses
4. 4 Tbs Mori-Nu Tofu (firm) puréed
5. 1 tsp vanilla extract
6. 1 ¾ cups unbleached flour
7. ¼ Cup whole wheat flour
8. ½ tsp baking soda
9. ¼ tsp salt 12 oz chocolate chips

1. Preheat oven to 350°F
2. Cream margarine, sugar and molasses with electric beaters or in heavy-duty mixer until light and fluffy. Add tofu puree and vanilla; beat for 1 minute more.
3. Mix flours, soda and salt in small bowl. Add to creamed mixture and mix at low speed with the electric mixer or lightly with a rubber spatula, blending in all flour. Fold in chocolate chips.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes. Cool on wire rack.

1. 1 ½ c. unbleached flour
2. 1 ½ c. whole wheat flour
3. 1 T. baking soda
4. 1 ½ t. baking powder
5. ½ t. sea salt
6. ¾ c. organic applesauce
7. ¾ c. canola oil
8. 2 ½ c. sucanat or other sweetener
9. 1T. egg replacer 1/3 c. water
10. 1 ½ c. unsweetened organic cocoa
11. 1 ½ c. organic decaf coffee
12. 1 ½ c. soy milk

Oil and flour 2 9in. round layer pans or 1 9×11 in baking pan. Combine dry ingredients, set aside. Beat together apple sauce, oil, sweetener and egg replacer. Add cocoa, coffee and soy milk and dry ingredients beating well. Turn into pans. Bake 30 minutes or until done in a 350 degree oven.