Prep 10 mins
Cook 30 mins
From Andrew Weil's Eating Well for Optimum Health. A healthier cookie with almost no saturated fat. Tender, cakey, and mildy spiced. My 8 and 3 year-old sons LOVE this cookie, though the 5 year-old won't eat it because there are no chocolate chips. I have changed the directions a bit.
- 3⁄4 cup whole wheat pastry flour
- 3⁄4 cup unbleached white flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt (optional)
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 1⁄2 cups old fashioned oats
- 1 cup raisins (or any combination) or 1 cup walnuts (or any combination) or 1 cup dates (or any combination)
- 6 ounces silken tofu
- 1⁄2 cup light olive oil
- 1⁄4 cup water
- 1 cup light brown sugar, packed
- 2 tablespoons vanilla (yes, 2 tablespoons)
- Combine the flours, baking powder, salt, and spices with a whisk. Stir in oats and fruit/nuts.
- In a separate bowl, combine the tofu, olive oil, water, brown sugar, and vanilla with an electric mixer until smooth.
- Stir in dry ingredients, combining thoroughly.
- Drop by tablespoons onto an ungreased baking sheet, spreading out just a bit with the back of the spoon.
- Bake at 375 degrees for 15 minutes, until the edges just begin to brown.
These were really great. I've never made vegan vegan cookies, but was pleasantly surprised. I was looking for a dairy-free dessert to make for my SIL, and these got reave reviews. Thanks for a great recipe.