Vegan Oatmeal Peanut Butter Cookies

I’m supposed to be writing a book review, so obviously I had the urge to bake something instead. I had it in my head that I wanted to use up the silken tofu in the cupboard and googled recipes for muffins that used silken tofu, then realised I didn’t have any other muffin-making ingredients and plain tofu muffins didn’t sound too appealing.

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


Isa’s recipe is slightly different to mine as I didn’t have the same ingredients, but after reading the comments, I discovered I could use mashed banana instead of applesauce (which I didn’t bother mashing as it was going into the blender). I also used rapeseed oil instead of canola oil (which might be the same thing, I’m not sure), agave nectar instead of molasses, plain flour instead of whole wheat flour and on discovering the tofu I thought was silken, was just normal tofu, used that. Also I used vanilla soya milk as that’s what I’ve got open in the fridge.


I made half the dough into cookies and half pressed down into a tray. Both are delicious, but the cookies are firmer, while the bars have a more cake-like texture (although they were still warm when I tried them, so they may well firm up a little when cool).

The recipe below is how I made them – if you want the recipe as it was originally (and by someone who knows what they’re doing), go to the link above or below.

Oatmeal Peanut Butter Cookies
(Adapted from the recipe at The Post Punk Kitchen)

3 oz tofu
1/4 cup banana
1/4 cup rapeseed oil
1/4 cup soymilk
3/4 cups peanut butter
1 cups sugar
2 teaspoons agave nectar
1 teaspoon vanilla

1 1/2 cups oats
1 cups plain flour
1 teaspoons bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 180C

In a bowl, sift together the flour, oats, bicarbonate of soda, salt and cinnamon.

In a large bowl, mix together peanut butter and sugar until well combined, 3 – 5 minutes.

In a blender, crumble the tofu in, add banana, soymilk and oil. Whizz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Beat in the agave nectar and vanilla. Fold in the oats/flour mixture.

Make into balls with your hand, slightly flatten and place on to an ungreased cookie sheet, or press down into a tray. Bake for 15 minutes or until golden.

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