Contributor: Vegan
Prep Time: 20 min
Servings: 12 cookies
Ingredients:
1/2 cup almond butter
4.5 ounces of water-packed silken tofu
3 tbsp. plain soyamilk
1 cup turbinado or brown sugar
1 tsp. vanilla extract
2/3 cup whole-wheat flour
1/2 tsp. sea salt
1 tsp. baking powder
2/3 cup rolled oats
1/3 cup shredded carrot
1/3 cup chocolate chips
Cooking spray
Instructions: Preheat oven to 375 degrees f. Process first five ingredients
in a blender until smooth. Transfer to large mixing bowl, add carrots
and chocolate chips, set aside. In large bowl mix remaining ingredients.
Once mixed add to the tofu mixture - combine with spoon, do not overmix.
Spray baking sheet with oil. Drop dough by heaping teaspoon onto baking
sheet.
Cooking Tips: Bake for 5 minutes, rotate the sheet and bake for another
4 minutes. Remove from oven and let sit for five minutes, then transfer
to wire rack.