Tofu Oatmeal Cookies

Those are the vegan version of the classic oatmeal cookies. Tofu is being used instead of eggs, and the cookies are soft and melt in your mouth. My son Cass loves those cookies and share's them with his friends at school. I'm not sure if his friends know that, those are tofu cookies.

This recipe again is from my favorite recipe book " 125 Best Vegan Recipes " By Maxine Effenson Chuck & Beth Gurney.

Ingredients:

All-purpose flour 1 3/4 cups (425 ml)

Baking soda 1 tsp (5 ml)

Salt 1/2 tsp (2ml)

Packed light brown sugar 1 cup (250 ml)

Soy margarine 1/2 cup (125 ml)

Puréed silken tofu 3 tbsp (45ml)

Vegetable oil 1/2 cup (125 ml)

Vanilla extract 1 tsp (5 ml)

Rolled oats ( Quick-cooking or old- fashion) 1 cup (250 ml)

Optional raisins 1/2 cup (125 ml)

The preparation doesn't take long so you can preheat the oven to 325˚F.

Line a baking sheet or a cookie sheet with parchment paper and grease. If using silicon mat omit greasing.

In a small bowl combine the first three ingredients.

In a separate bowl, beat with an electric mixer the sugar and margarine on medium speed until light and creamy about 2 minutes ( the mixture won't get fluffy ).

Add tofu and mix until blended .

Add vegetable oil and vanilla extract and blend well.

This is the way the mixture will look at this stage.

Gradually add flour mixture beating on low speed (so you won't get covered in flour )just until combined ( I use the" fold in" setting on my mixer ).

This is how the dough looks.

Now is the time to stir in the oatmeal and raisins if using .

Drop the dough by tablespoonfuls on the prepared baking sheet, about 2 inches apart.
Bake in the preheated oven for 12 to 15 minutes or until firm and set. Every oven is different, so make sure you check at the earliest time given.

Do not over bake. Let cool at room temperature in the baking sheet , store in an air tight container for up to a week.
If the cookies last up to a week.

There are manny variations to those cookies:

if you like chocolate, you can add up to 1/2 cup of vegan chocolate chips (not a vegan no problem, add semisweet chocolate chips) or any other dried fruit like cherries, cranberries or currants instead of raisins.