All wrapped up for Valentines
One of my favorite parts of baking is that I'm afforded the opportunity to use the freshest, most natural ingredients available. When you shop at the grocery store or even visit a restaurant, the food you eat is often of a lesser quality than if you made it yourself, in your own kitchen. People who follow a vegan diet often have a high commitment to eating high-quality, natural foods, and although not a complete vegan, I love vegan baking, which I know I've mentioned once or twice. You'll find that almost all people love vegan baked goods, as long as you don't tell them until after they've had their first bite. I love bringing vegan cookies and cupcakes into work, watching customers rave over their first bite, and then waiting for the surprised look when I tell them that their cookie is 100% vegan. This works especially well in a town like Colorado Springs where vegans haven't quite infiltrated the food scene.
These cookies are some of my favorite vegan treats. The use of tofu, although perhaps frightening at first, makes these cookies incredibly chewy and moist. My mom and I had to stop ourselves from going crazy after I pulled these cookies out of the oven. They make your house smell delicious, and then of course, you take one bite, and you're ready to eat an entire tray. Feel free to add different ingredients like raisins, chocolate chips, cranberries, ect...
Creamy goodness
Vegan Oatmeal Peanut Butter Cookies
2 cups Whole Wheat Flour
3 Cups Quick Oats
2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
6 oz firm silken tofu (see picture)
1/2 cup applesauce
1/2 cup canola oil
1/4 cup soy or almond milk
1 1/2 cups peanut butter
2 cups sugar
2 tsp vanilla extract
4 tsp molasses
1. Preheat your oven to 375 degrees.
2. In a medium bowl, whisk together flour, oats, soda, salt and cinnamon. Set aside.
3. In a blender, combine tofu, applesauce, oil and soy milk. Pulse until smooth and creamy. In a large bowl, cream together the sugar and the peanut butter. Pour the tofu mixture into the peanut butter mixture and cream until well combined. Stir in the molasses and vanilla.
4. Gradually add the dry ingredients to peanut butter mixture and use a large spoon to stir.
5. Feel free to add chocolate chips or raisins if you would like!
6. Drop by rounded spoonfuls on an ungreased baking sheet and bake for 10 minutes.
7. Cool on wire racks and enjoy! (This recipe makes quite a few cookies; I had at least 40 by the end of the morning!)
2 cups Whole Wheat Flour
3 Cups Quick Oats
2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
6 oz firm silken tofu (see picture)
1/2 cup applesauce
1/2 cup canola oil
1/4 cup soy or almond milk
1 1/2 cups peanut butter
2 cups sugar
2 tsp vanilla extract
4 tsp molasses
1. Preheat your oven to 375 degrees.
2. In a medium bowl, whisk together flour, oats, soda, salt and cinnamon. Set aside.
3. In a blender, combine tofu, applesauce, oil and soy milk. Pulse until smooth and creamy. In a large bowl, cream together the sugar and the peanut butter. Pour the tofu mixture into the peanut butter mixture and cream until well combined. Stir in the molasses and vanilla.
4. Gradually add the dry ingredients to peanut butter mixture and use a large spoon to stir.
5. Feel free to add chocolate chips or raisins if you would like!
6. Drop by rounded spoonfuls on an ungreased baking sheet and bake for 10 minutes.
7. Cool on wire racks and enjoy! (This recipe makes quite a few cookies; I had at least 40 by the end of the morning!)