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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this recipe back in my college nanny days when my charge was allergic to all dairy. We gobbled these up each time they were made. You don't miss the butter or eggs at all! Ingredients:
1 (10 1/2 ounce) package of firm organic tofu |
1/2 cup brown sugar |
1/2 cup white sugar |
1/3 cup canola oil |
1 tablespoon vanilla extract |
1/4 teaspoon almond extract |
1 1/2 cups rolled oats |
1 cup all-purpose flour |
1/2 teaspoon salt |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 cup raisins |
Directions:
1. Preheat oven to 375. Lightly coat a baking sheet with canola oil or line with non-stick baking mat.
2. Puree tofu in a blender or food processor. Transfer to a mixing bowl and add sugars and oil. Add extracts and mix well. Add oatmeal and stir to combine.
3. Combine flour, salt, ground cinnamon and baking powder in a medium bowl and mix well. Add dry ingredients to tofu mixture in thirds, mixing after each addition until all ingredients are moistened. Add raisins last.
4. Roll about 2 tablespoons of dough into a ball and set on baking sheet. Repeat for remaining dough. Wet hands lightly and flatten cookies before baking. Bake for 10-15 minutes or until golden.
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