Tofu Pumpkin Pie Cookies Recipe
Servings: 30
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Ingredients
- 8 oz extra firm tofu
- 2 cups canned pumpkin
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup sugar
- 2/3 cup flour
- 1/3 cup plain non fat yogurt
- 1 1/2 teaspoon baking soda
- 1 egg white
- 1/3 cup coconut
Directions
- preheat oven to 350°.
- drain tofu. place in a food processor and process until smooth.
- add remaining ingredients before sugar process until well-blended.
- pour into pie pan and bake for about an hour.
- remove from oven and chill until firm.
- place the firmed pie in bowl and add the rest of ingredients and blend.
- drop by spoon full onto greased cookie sheet and cook for 10-15 mins or untill set
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 30 servings | |
| Calories 41 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 46mg | 1% |
| Total Carbs 8.35g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.67g | 4% |
| Protein 1.0g | 2% |
