Tofu Peanut Butter Oatmeal Cookies
Wholesome and irresistibly soft, these Tofu Peanut Butter Oatmeal Cookies are a unique plant-based twist on classic cookie recipes. Packed with the creamy richness of silken tofu, the nutty goodness of peanut butter, and the heartiness of rolled oats, these cookies are both dairy-free and satisfyingly indulgent. A hint of brown sugar and vanilla extract adds just the right touch of sweetness, while optional dark chocolate chips take them to the next level. Ready in under 30 minutes, this easy recipe combines simple ingredients for a protein-packed treat that’s perfect for snacking, lunchbox surprises, or dessert. Whether you’re vegan or just looking to experiment with tofu in baking, these chewy, golden cookies are sure to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 100 grams Silken tofu
- 120 grams Peanut butter (smooth or chunky)
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 80 grams Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 50 grams Dark chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a blender or food processor, blend the silken tofu until smooth and creamy.
In a large mixing bowl, combine the blended tofu, peanut butter, brown sugar, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated. If using, fold in the dark chocolate chips.
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking tray, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your hand for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers will remain slightly soft—this is normal.
Remove the tray from the oven and allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 11.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
