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.
My Private Note
Units: US | Metric
- 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)
- 1Combine the flours, baking powder, salt, and spices with a whisk. Stir in oats and fruit/nuts.
- 2In a separate bowl, combine the tofu, olive oil, water, brown sugar, and vanilla with an electric mixer until smooth.
- 3Stir in dry ingredients, combining thoroughly.
- 4Drop by tablespoons onto an ungreased baking sheet, spreading out just a bit with the back of the spoon.
- 5Bake at 375 degrees for 15 minutes, until the edges just begin to brown.
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Nutritional Facts for Oatmeal Cookies (Vegan)
Serving Size: 1 (21 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 73.1
- Calories from Fat 23
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 10.2 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 0.6 g
- Sugars 6.3 g
- Protein 1.1 g