Vegan Oatmeal Peanut Butter Chocolate Chip Cookies

Name: Vegan Oatmeal Peanut Butter Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20 cookies, 20 serving(s)
Ingredients: 170.09 g lite silken firm tofu; 118.29 ml unsweetened applesauce; 118.29 ml canola oil; 59.14 ml soymilk lite; 354.88 ml peanut butter; 473.18 ml sugar; 19.71 ml molasses; 9.85 ml vanilla; 709.77 ml quick-cooking oats; 354.88 ml semi-sweet chocolate chips; 473.18 ml whole wheat pastry flour; 9.85 ml baking soda; 4.92 ml salt; 2.46 ml cinnamon

Submitted by Chef #421296

"Amazingly delicious vegan cookies. So moist."

Download

Ready In:: 35mins
Ingredients:: 14
Yields:: 20 cookies
Serves:: 20

ingredients

170.09 g lite silken firm tofu
118.29 ml unsweetened applesauce
118.29 ml canola oil
59.14 ml soymilk lite
354.88 ml peanut butter
473.18 ml sugar
19.71 ml molasses
9.85 ml vanilla
709.77 ml quick-cooking oats
354.88 ml semi-sweet chocolate chips
473.18 ml whole wheat pastry flour
9.85 ml baking soda
4.92 ml salt
2.46 ml cinnamon

directions

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.