 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 48 |
|
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. Ingredients:
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) |
Directions:
1. Combine the flours, baking powder, salt, and spices with a whisk. Stir in oats and fruit/nuts.
2. In a separate bowl, combine the tofu, olive oil, water, brown sugar, and vanilla with an electric mixer until smooth.
3. Stir in dry ingredients, combining thoroughly.
4. Drop by tablespoons onto an ungreased baking sheet, spreading out just a bit with the back of the spoon.
5. Bake at 375 degrees for 15 minutes, until the edges just begin to brown.
|
|