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In a medium bowl mix flour, oats, soda, salt and cinnamon.
In a large bowl, cream peanut butter and sugar.
In a blender or food processor crumble tofu, add apple sauce, oil and soy milk. Whiz until smooth. Add to the p/b - sugar mix. Beat in molasses and vanilla. Fold in oat/flour mix.
Drop onto ungreased cookie sheet and flatten slightly.
Bake 350* for 15-17 minutes.
Let cool for 5 minutes before moving off cookie sheet. Cool completely and store in an air tight container.
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AvidSkier 4 years agoThe flavor was good, but I found it a bit dry the first time I made it. I made it again, adding some honey, vegan chocolate chips, and dried cranberries, and I liked that a bit better.
Nephilimfields 5 years agoThe original recipe calls for 2 cups of sugar, which is ridiculous and not needed. I find that a half to 2/3 of a cup of sugar is plenty. However, if you use a peanut-only peanut butter you may want to up the sugar a little. I use a no name low fat pb. Experiment with various spices, I also like to add cardamom, ginger, all spice, nutmeg... feel free to even add extra! [I posted this recipe.]