Chewy Oatmeal Bar Cookies Recipe - Cooking Index
Chewy Oatmeal Bar Cookies Recipe - Cooking Index
These bars are similar to old-fashioned, chewy oatmeal cookies, but they are more healthful than traditional recipes because they include tofu, rather than butter, plus whole wheat flour and nutty wheat germ.
Courses: Dessert, Vegetarian| 3/4 cup | 120g / 4.2oz | Raisins |
| = (or dried cranberries) | ||
| 1/3 cup | 48g / 1.7oz | Walnut halves or pieces - (optional) |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1/4 cup | 15g / 0.5oz | Whole-wheat flour |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1 cup | 62g / 2.2oz | Old-fashioned rolled oats |
| 1/2 cup | 118ml | Toasted wheat germ |
| 1/2 cup | 118ml | Low-fat silken tofu |
| 1 cup | 198g / 7oz | Egg (large) |
| = (or equivalent egg substitute) | ||
| 1/3 cup | 78ml | Vegetable oil |
| 1/3 cup | 53g / 1.9oz | Light brown sugar - (packed) |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 teaspoon | 5ml | Vanilla extract |
Preheat oven to 350 degrees. Lightly coat 13- by 9-inch glass baking dish with cooking spray.
Place raisins (or dried cranberries) in small bowl. Cover with boiling water and set aside to plump for 10 to 15 minutes.
If using walnuts, spread in small baking pan and toast in oven until fragrant, 5 to 10 minutes.
In medium bowl, combine both flours, baking soda, salt and cinnamon. Stir in oats and wheat germ. Drain raisins (or dried cranberries). Coarsely chop walnuts if using. Set aside.
In food processor, process tofu until smooth. Add egg, oil, both sugars and vanilla. Process until mixture is smooth, stopping once or twice to scrape down sides of bowl with rubber spatula. Add reserved flour mixture, raisins (or dried cranberries) and walnuts; pulse on/off several times just until dry ingredients are moistened. Using a spatula, scrape batter into prepared pan and spread into an even layer.
Bake until light golden and firm to the touch, 20 to 25 minutes. Let cool completely in pan on wire rack. Cut into bars. (Bars will keep, well-wrapped at room temperature, for up to 3 days, or in freezer for up to 4 months.)
This recipe yields 24 bars.
Per Bar: 104 Cal; 28g Prot; 5g Total Fat (0 Sat. Fat); 14g Carb.; 9mg Chol; 55mg Sod.; 1g Fiber.
Source:
Vegetarian Times, September 2001
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