Cocoa Cookies

1. 1

   In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set aside.

2. 2

   In a small bowl, mix together soy milk and vinegar. In a blender or food processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and blend until smooth.

3. 3

   Transfer tofu mixture to a large bowl, add sugar, and beat until slightly frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar mixture, and beat until thoroughly mixed. Add dry ingredients and mix untiljust combined. [There may be a few tiny lumps-that's okay.] Cover bowl and chill dough in the refrigerator for at least two hours, or up to 3 days.

4. 4

   Preheat oven to 350 degrees and spray or lightly oil a baking sheet. Drop rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches apart. Bake in upper third of oven for 10 minutes. Remove from pan and cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with powdered sugar, if desired.

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