Tofu Chocolate Rosemary Cookies

Heat oven to 400 degrees. Line a sheet tray with parchment paper or a silicone-baking mat.

In a large bowl, whisk together the flour, baking powder, salt, and rosemary. Set aside.

Add the tofu, egg, sugar, oil, and vanilla to the bowl of a food processor and puree until smooth.

Combine the tofu mixture with the dry ingredients and stir well (batter will be thick). Once smooth, stir in the chocolate and nuts. Lay out a 24-inch sheet of parchment paper. Spread the dough across the middle (leaving about four inches on each side of the dough to twist) then roll up the dough into a log, twisting the ends of the parchment to close.

Place in the freezer to firm up for at least 1 hour.

Slice the dough with a serrated knife into ½ inch rounds, place on the sheet tray, patting into perfect rounds, if necessary, then sprinkle the tops lightly with more rosemary. Bake for 14 minutes, until set, and lightly golden around the edges.

Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin