Melting chocolate – Important tip: Make sure all equipment is dry. If melted chocolate is stiff, stir in olive oil. Using ½ to 1 teaspoon of oil for every ounce of melted chocolate. Make a double boiler by bringing pot of water to boil. Reduce heat and place bowl on top of pot. Place chocolate squares in bowl and stir until chocolate melts. Let chocolate cool.
2
Mix Ener-G egg powder with water and add this to wet ingredients.
3
Stir together flour, baking soda, and salt. In large mixer bowl beat silken Tofu, sugar, Ener-G egg mix and vanilla on high speed of electric mixer until thick and well blended. Stir in sour cream. Add dry ingredients to beaten mixture and beat until well combined.
4
Stir in slivered almonds, flax, and rolled oats. Divide dough in half. Stir melted unsweetened chocolate mix into other half of dough.
5
For each cookie, drop 2 small mounds of chocolate dough from a teaspoon side by side onto an ungreased cookie sheet. Using the plain dough, drop 2 small mounds from a teaspoon next to and touching the chocolate mounds, forming a cloverleaf.
6
Bake in a 375 degrees oven for 12 – 15 minutes or till plain part of cookie is golden brown. Cool about 1 minute. Remove from cookie sheet; cool on wire rack. Makes about 24 cookies.
