Ingredients Jump to Instructions ↓

  1. 3 tablespoons tofu

  2. 1/4 cup, plus

  3. 3 tablespoons unbleached all-purpose flour

  4. 1/4 cup whole wheat flour

  5. 1/4 cup sugar, plus

  6. 1 teaspoon for rolling

  7. 1 teaspoon baking powder

  8. 2 tablespoons Smart Balance® Extra Virgin Olive Oil

  9. 1 tablespoon HERSHEY'S Natural Unsweetened Cocoa

  10. 1 oz. HERSHEY'S All Natural Extra Dark 60% Cacao, roughly chopped

  11. 2 tablespoons dried cranberries

Instructions Jump to Ingredients ↑

  1. Description: These crunchy cookies are a great way to get your chocolate fix without breaking the calorie bank. STEP 1: Preheat oven to 375° degrees. STEP 2: Process tofu in a food processor until smooth, about 30 seconds. Add flours, sugar, baking powder, oil and cocoa. Process until smooth, about 30 seconds. Add chocolate and cranberries, and pulse processor on and off about 5 times until they are mixed in. STEP 3: Remove the dough and roll into a ball. Then roll into a log with a 1-inch diameter. Pour 1 teaspoon of sugar on a plate and roll log in the sugar until it is evenly coated. Place on a baking sheet and cook for 15 minutes. STEP 4: Remove from the oven, let cool for 5 minutes and slice into 1/2-inch thick slices (it should make about 15 cookies). STEP 5: Return the slices to the baking sheet and place in the oven. Turn the oven off and let the biscotti dry for 15 minutes in the oven or overnight in the oven before serving. (The longer you dry biscotti, the harder the cookies will be. They are delicious either way.)


Send feedback