Low in sugar and a source of iron and fibre, these little cookies make a great afternoon treat! These vegan cookies are made with tofu instead of eggs and coconut oil instead of butter. They can also be made gluten free by using certified gluten free oats and your favourite all-purpose gluten free flour blend. 

Tip:      Slow down and savour each bite! 

Ingredients

• ¼ c. Coconut oil, melted

• ½ c. Brown sugar

• ¼ c. Tofu, soft

• 2 Tbsp. Molasses

• 1¼ c. Rolled oats

• ¾ c. All purpose or spelt flour

• ½ tsp. Baking soda

• ½ tsp. Baking powder

• ¼ tsp. Salt

• ½ tsp. Cinnamon

• ½ c. Raisins

Directions

1. Soak raisins in warm water for 5 minutes to soften, drain.

2. In a blender or food processor, blend together sugar, oil, molasses, and tofu.

3. Transfer wet mixture to a large bowl.

4. In a separate bowl, combine oats, flour, baking soda, baking powder, salt and cinnamon. 

5. Add dry ingredients to wet mixture, stirring until just combined. Add in raisins.

6. Using a tablespoon, drop ~ 2 Tbsp of dough onto baking sheet.

7. Bake at 350 F for ~ 10-12 minutes.

8. Let cool, and enjoy!