Tofu Oatmeal Cookies Vegan Recipe

 


Every once in a while I get the urge for some dessert and so I bake. I'm not a particularly gifted baker, but I do all right.

I'm an intuitive baker. It's pretty easy for me to eyeball measurements and improvise a vegan and or low carb recipe equivalent. 

These are soft, chewy, cakey cookies. They're kind of a hybrid muffin/cookie. If you're a fan of oatmeal cookies, like I am, then you'll want to try these.

The oats are obviously carbs, but for a cookie/cake they're pretty low in carbs and high in protein thanks to the tofu. Overall, they're a mostly guilt-free dessert for both your body and your conscience. 

The tofu acts as a substitute for the butter and eggs. But tofu doesn't have much fat, so the peanut butter adds fat, additional binding and lots of flavor. 

It's a pretty simple recipe with very few ingredients and not a lot of steps. You can have yourself some delicious vegan oatmeal cookies in under 30 minutes.

Ingredients
1/2 block silken or soft tofu
2 tbls peanut butter
3/4 cups old fashioned oats, ground to a flour
1/4 cup sugar substitute
1 1/2 tsps baking powder
1 tsp baking soda
2 tsps salt


As with traditional cookie recipes we begin by creaming the sugar into the butter. In this case we beat the sugar substitute into the silken tofu. I just used a whisk. It worked well. 

Next we add the peanut butter and salt and whisk that in until everything is emulsified. 

Prep your oats by using a coffee or spice grinder to turn them into a powder. You'll probably have to do it in 2-3 batches. 

Add the remaining ingredients and stir with a spatula or spoon until you get a thickish cookie dough density. 

Chill the batter in the freezer for 15 minutes. I didn't bother to cover the bowl since it was such a short period of time. 

Scoop 1 1/2 inch rounded spoonful's onto a greased baking sheet. I used an ice cream scoop.

You can leave them tall and round and you'll get a fluffy, cakey finished product. Or you can flatten then into a more traditional cookie shape and you'll wind up with a crispier, chewier cookie. 

Bake in a pre-heated 400 F oven for 13 minutes. 

When you remove them from the oven they will still be a little soft. Allow them to cool thoroughly before transferring to an airtight storage container. 

I recommend storing them in the refrigerator. They both sweeten up a more that way and also firm up a little further. But they can be stored at room temp if that's what you prefer.. 

An interesting variation might be to try a medium or firm tofu to see how that creates a different texture and density. 

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