More Vegan Holiday Love from Your Friends at Bostonist

We received such a great reaction to our Vegan Thanksgiving post we wanted to offer a sweet treat for the Christmas holiday. This Bostonist made these cookies last weekend and they were a big hit - the omission of eggs/milk, etc certainly didn't hurt their taste or consistency...these were gooey and delicious. The addition of chocolate chips makes them just a bit more naughty, but since they're so healthy otherwise you can munch away guilt free!!

Enjoy!

Ingredients
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 soy milk
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

Directions
Preheat oven to 350

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

In a separate 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, soy milk 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 spoonfuls 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