Ingredients

The following ingredients have 15 Servings
  • 1/2 cup whole wheat flour (I used white whole wheat flour)
  • 1/2 cup unbleached flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup agave nectar
  • 1/2 cup canned pumpkin
  • 2/3 cup okara (or 8 ounces firm tofu, blended in a food processor until smooth)
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar -- or icing (below)

Instruction

  • Preheat oven to 375F.
  • Mix the flours, oats, baking soda, spices, and salt in a mixing bowl. Mix the agave nectar, pumpkin, okara (tofu), and vanilla in another bowl. Add the wet ingredients to the dry and stir just until well-blended. Do not over-stir.
  • Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Sprinkle with turbinado sugar, if desired. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool completely before serving.