1/2 cup vegan margarine (I use Earth Balance)
1 cup brown sugar
1/4 cup silken tofu
1/4 cup soy milk
1 teaspoon vanilla
1 cup applesauce
2 1/4 cup flour (any combination you like, I use 1 cup unbleached all purpose flour and 1 ¼ cup whole wheat pastry flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 cup brown sugar
1/3 cup Silk Vanilla Soy Creamer
1/4 cup vegan margarine (Earth Balance)
1/4 teaspoon salt
2 – 2 1/2 cup powdered sugar, sifted
Preheat oven to 350º F and oil or spray cookie sheet. Blend the tofu and soy milk until smooth and set aside. In a large bowl, combine the margarine and sugar until creamy, stir in the vanilla, applesauce and tofu mixture. At this point you could sift the flour, spices, baking powder, soda and salt and then add it to the wet ingredients but I never bother. Just dump it all in the bowl and stir until everything is nicely combined. The dough will be sticky; if it looks more like batter than cookie dough, add a tablespoon or two of flour until it gets to the right consistency. Drop by heaping tablespoonfuls onto prepared cookie sheet. Bake for 8-10 minutes, until lightly browned around the edges. Cool and frost with caramel icing.
In top of double boiler, combine sugar, margarine and salt. Whisk over medium heat until sugar dissolves, then add the creamer. Heat through until mixture thickens slightly, try not to boil. Remove from heat and cool to room temperature. Stir in powdered sugar 1/2 cup at a time until frosting is of desired consistency. This makes a lot of frosting, definitely more than you will need, but it’s great on apples or on a spoon straight out of the fridge!
Healthful Variation: Reduce the sugar to 3/4 cup, skip the icing and add raisins, nuts and diced apple.
This recipe is a family favorite that I veganized recently with great results.