---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cocoa Cookies
  Categories: Cookies, Mexican
       Yield: 36 servings
  
     1/3 c  Unsweetened cocoa powder
   1 3/4 c  Flour
     1/2 ts Baking soda
     1/2 ts Salt
     3/4 c  Soy milk
       1 ts Cider vinegar
     1/4 c  Tofu; silken
       1 c  Sugar
       3 tb Canola oil
     1/4 c  Unsweetened applesauce
       1 tb Water
       1 ts Vanilla
            Vegetable cooking spray
            Powdered sugar; optional
  
   Recipe by: Veggie Life, March 1996, page 52
   In a medium bowl, sift together cocoa, flour, baking soda, and salt.  Set
   aside.
   
   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.
   
   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
   until
   just 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.
   
   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.
   
   NOTE:  Cider vinegar may be replaced with Raspberry vinegar
   
   Makes ~3 dozen cookies.
  
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