Makes 40 cookies
There are chewy, gooey and… I can’t think of anything else that rhymes. They are peanut-y oatmeal-y good! They will feed an army so half the recipe if you need to.
6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter
2 cups sugar or sucanat
4 teaspoons molasses
2 teaspoon vanilla
3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
Prehat oven to 350
In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.
In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 – 5 minutes.
In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the molasses and vanilla. Fold in the oats/flour mixture.
Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.
Optional: Fold 1 1/2 cups raisins or semi sweet chocolate chips (or both) into the batter