October 20th, 2008

Oatmeal Peanut Butter Cookies

Makes 40 cookies

There are chewy, gooey and… I can’t think of anything else that rhymes. They are peanut-y oatmeal-y good! They will feed an army so half the recipe if you need to.

6 oz firm silken tofu (1/2 a package of the vacuum sealed kind)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter
2 cups sugar or sucanat
4 teaspoons molasses
2 teaspoon vanilla

3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

Prehat oven to 350

In a medium bowl, sift together whole wheat pastry flour, oats, baking soda, salt and cinnamon.

In a seperate large bowl, cream together peanut butter and sugar with a spatula until well combined, 3 – 5 minutes.

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. Beat in the molasses and vanilla. Fold in the oats/flour mixture.

Drop by rounded spoonfulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.

Optional: Fold 1 1/2 cups raisins or semi sweet chocolate chips (or both) into the batter

40 comments to Oatmeal Peanut Butter Cookies

  • Laurie

    I’ve made these several times, and we love them! I add a cup of semi-sweet chocolate chips and cut the sugar down to 1 1/2 cups, and they are delicious with a wonderful, oatmeal-y texture. Oh, I also swap half the molasses out for honey, as we found the molasses a bit strong. Thank you for a super addition to our cookie favorites!

  • Luna

    Can you make these without the peanut butter? x.x

  • rachael

    swapping with HONEY is NOT VEGAN.

  • Margo

    I never thought about using silken tofu in cookie, but I think it’s a great idea! I use silken tofu in smoothies a lot, so I often have it around. Also, I see you use applesauce here. I read somewhere not long ago that you could use baby food in a similar way, so I picked up a couple of those little baby food jars when they were on sale. I ended out using them instead as filling for a sweet bread when I had extra yeast dough left over from something else. I figured that they’re so particular about having baby food be healthy that it wouldn’t be a bad idea. It sure made nice filling for the breads (2 loaves), but I haven’t tried it in cookies yet.

  • Samantha

    ^^Goodness, somebody was feeling a little aggressive on Christmas….
    Well instead of honey couldn’t you swap out half the molasses with agave syrup? Or something?
    I really want to try making these, they sound wonderful.

  • […] when exploring the world of vegan baking, I have personally had a lot of success with this recipe: http://www.theppk.com/2008/10/oa…I tend to substitute almond butter in for peanut butter because I like that flavor better. This is […]

  • Kara

    Oh. My. God. This is how a cookie should taste. I added chocolate chips and thought that I want in heaven.

  • ellen

    making them for my students today 🙂

  • bloop.

    People like Rachael remind me why I don’t like the vegan community at times. Aside from that, awesome recipe.

  • Chelsey

    Someone mentioned putting chocolate chips in them— that sounds like an amazing idea! How much would you recommend putting in? Yummmmmm.

  • Christine

    bloop, I hear that! rachael, what if you softened your edicts with “in my opinion” or “some vegans believe”. The honey debate rages on!

  • Jade

    Yup, Rachael – people jamming Veganism down my throught is the reason why I am happy to stay Veg. I do Veg for my health not for a religion.

  • […] bought a 16oz. package of tofu for these cookies, I was left with 2/3 of it after making said cookies. I decided to marinate the remaining […]

  • wzgirl

    Yummy, hearty cookie – substituted molasses with rice syrup and cut the sugar from 2 c. to 1 1/8 c. (next time I’ll use 1 1/4 cup sugar). Added choc chips were a major bonus! The oatmeal makes it particularly toothsome…which I love. Isa wasn’t kidding, this makes a LOT of dough – so I baked 1/2 and froze 1/2 – win/win!

  • Leandra

    I just made these cookies and they are sooooooo delicious. We started eating the pb rolls along the way before putting them in the oven.. perfect combination.. Aloha from the Big Island of Hawaii!

  • Michael R

    This is why honey is not vegan, (http://www.vegetus.org/honey/honey.htm) and if you are only doing the whole vegan thing for health it’s called stricted vegetarian. Also cookies are not health food vegan or other wise.

  • Krystal Lynn

    I just made these & they are scrumptious! I absolutely adore the molasses in them! as I have never put molasses in a cookie before I was a wonderfully surprised. Thank you for the recipe!

  • Julia

    Cookies look amazing. I will try them and add in those choc chips :o). I don’t have molasses at home, so will swap that for maple or golden syrup. And yes, chill Rachael – that attitude so doesn’t help the vegan community. To me veganism springs forth from a respectful attitude towards other living beings, which includes people too.

  • Just bumped into these posts while trying to find a solid cookie recipe. I’m pretty sure being vegan is about non-harming of all beings. This said, most people were criticizing Rachel’s post rather aggressively. Let’s all try to be on the same team here, regardless of who is vegan or what is vegan. Peace for all is how veganism ought to truly be represented.

  • JOHH

    One disturbing thing in this recipe…don’t even HINT that you should make HALF of this recipe!!! LOL DELICIOUS!!!!

  • Emily Jean

    I halved it cause I knew I’d eat too many cookies in too few days if I didn’t! And I swapped the applesauce, which I didn’t have, for a mashed up banana. They came out fab and delicious. The raw batter for them tasted freaking amazing! haha.

  • Dani G

    This looks yummy and I really want to try but is there a way I can sub the canola oil…..I’m a low fat vegan and try to use no oil in my cooking…..just wondering….

  • Nina

    Thanks for this recipe! Can you substitute the whole wheat flour for oat flour to make this gluten free?

  • Jen

    Do you need to add the tofu/what is the purpose?

  • Alex

    @Jen The tofu is an egg substitute

  • Can you sub in almond or coconut milk for the soy?

  • shan

    These look delicious! I’m wondering though: if someone were short on time or just feeling especially lazy, would they work as bar cookies (obviously with a modified baking time)? I can’t see an obvious reason why plunking the dough in a baking pan (or two since there’s so much of it) would cause disaster but thought I’d see if anyone has tried or if I’m missing something.

  • shan

    For anyone interested, I answered my own question. Used chocolate chips and golden raisins. Made about half as regular cookies, though they came out a bit overdone at the recommended time. Pressed the rest of the dough into an ungreased 9×13 pan and baked it for about 25 minutes. Came out very gooey, which I love (hopefully the people I feed them to will also). So probably could have done 30-35 minutes but I didn’t want the edges to be dry or burned.

  • Stacey

    @Emily Jean Thankyou so much for suggesting the banana substitute! I had everything but the applesauce and was cranky because I wanted to make these little beauties pronto! You’ve made my day 🙂

  • Well, I had to sub baking powder for baking soda (somehow I ran out)… And I also used brown rice flour, instead of wheat. I was nervous about the switches, but they came out super yummy! 🙂 Thanks for the recipies and ideas!

  • Vanitha

    There is no whole wheat pastry flour where I live. Anyone know of an alternative that will work well in this recipe?

  • Kim

    Just made these for Christmas Eve after services. Just the little taste of raw dough tells me these will be awesome. They were burning a bit so I turned down the temp a bit and they look perfect.

  • my

    I love most of PPK’s recipes, however these were just okay and I don’t see what all the fuss was about. The flavors didn’t taste layered, subtle or interesting. Molasses gave them a weird heavy flavor. These are the kind of cookies I use to throw together when I was experimenting, without a recipe, usually to ill effect. So I think they are just okay, nothing delicious and I wouldn’t make them again.

  • my

    In all honesty I judged too soon. After a while I tried again and they were yummy, Sorry.

  • laura

    Hi, here in Italy canola oil is not very popular, can I switch it with sunflower’s one?
    thanks and regards

  • Sferd

    I LOVE all of Isa’s recipes, so I was very disappointed in this recipe. I followed the recipe nearly exactly (reduced sugar to 1.5 Cups and added about 1 1/4C choc chips). However, when I saw the HUGE amount of dough, I decided to make these into bars. I baked them on ‘convection bake’ at 325 for 38 minutes in a 9 x 13″ pan. They ended up very dry. I baked them until the edges looked done. Shan (below) said she baked 1/2 the recipe for 25 minutes, so I thought 38 minutes for the full recipe would be about right.

    Anyway, thought I would post this as a warning to those thinking of baking them as bars. I figured it would take me about 2 hours to bake all the cookies which is why I went the ‘bar’ route. I was SO excited to make this recipe since I love all of the ingredients, but I probably would not try again as cookies since the ingredients are a bit pricey.

  • Sarah

    Has anyone tried adding fresh cranberries to these?

  • […] So, I had a look on the Post Punk Kitchen website and found this recipe for oatmeal peanut butter cookies. […]

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