What a fun way to start the Plant Month – with dessert! These cookies are remarkably easy to make. They bake flawlessly and taste great. I took them to a family party and no one thought they were “vegan” or in any other way unusual. Enjoy!

I found this recipe over in Post Punk Kitchen.  I haven’t tried any of their other recipes but I’m sure I will after this.

Ingredients:

• 6 oz firm silken tofu
• 1/2 cup unsweetened applesauce
• 1/2 cup canola oil
• 1/4 cup soymilk (I like Vanilla)
• 1 1/2 cups peanut butter
• 2 cups sugar
• 3 cups quick cooking oats
• 2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

1. Preheat oven to 350
2. In a medium bowl, sift together whole wheat pastry flour, baking soda, salt and cinnamon.
3. In a mixer cream together peanut butter and sugar with a spatula until well combined.
4. 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.
5. Fold in the oats and flour mixture.
6. Drop by rounded spoon-fulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.

Try additions: raisins, chocolate chips, etc. These are a good base to add to. Next time I think I’ll try almond butter instead of peanut butter.