Recipe from Ricki's Kitchen:
Holiday Cranberry Chippers
This
big-batch cookie recipe will add a festive touch to a healthy holiday,
for cookies studded with cranberries, chocolate, and optional nuts. And
kids will love to help mix the dough—especially since they can use their
hands!
1/2 cup
natural almond or peanut butter
1/2 cup
softened butter or coconut butter (or substitute 1/3 cup
sunflower
oil)
1/2 cup
silken tofu
1 cup
Sucanat or brown sugar
1 Tbsp.
molasses (omit if using brown sugar)
1 tsp. pure
vanilla
1/2 tsp.
cinnamon
3 cups whole
wheat or whole spelt flour
1-1/2 tsp.
baking soda
1/2 cup
large flake old-fashioned rolled oats
1/2 cup
chocolate chips
1/2 cup
dried cranberries
1/2 cup
chopped walnuts or pecans, optional (can substitute
Preheat oven to 375F and lightly grease two large cookie sheets with oil or nonstick spray.
To measure tofu, spoon it into a measuring cup and “chop” it with the spoon or press it to pack down. Drain off any excess water. In bowl of a food processor or using a whisk, combine nut butter, butter, tofu, Sucanat or sugar, molasses (if using), cinnamon and vanilla. (TIP: If you are pressed for time, you can use butter straight from the fridge; just blend it in the food processor a minute or so before adding other ingredients). Blend until perfectly smooth and no lumps of tofu remain.
In a large bowl, mix together flour, soda, oats, chips, cranberries, and nuts, if using.
Pour wet mixture over dry and combine to make a dough that is firm but not dry (you may need to use your hands at the end of mixing the dough to combine it well).
Using a heaping tablespoon full for each cookie, roll dough into balls and place on lightly greased cookie sheets about 1 inch apart. Flatten the balls slightly with your palm or the bottom of a glass.Bake at 375F for about 10 minutes, until edges are golden. Cool and remove from sheets. Makes about 3 dozen. May be frozen.
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