Chewy Cranberry Oatmeal Bar Cookies (vegan if you sub the egg out)

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Chewy Cranberry Oatmeal Bar Cookies

 

3/4 cup dried cranberries

1/3 cup walnut halves or pieces, optional

1/4 cup all-purpose flour

1/4 cup whole-wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup old-fashioned rolled oats

1/2 cup toasted wheat germ

1/2 cup low-fat silken tofu

1 large egg or equivalent egg substitute

1/3 cup vegetable oil

1/3 cup light brown sugar, packed

1/3 cup sugar

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees. Lightly coat 13 by 9-inch

glass baking

dish with cooking spray.

Place 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.)

24 bars.

 

 

 

Don't be angry with life.

There are so many things to be happy for.

Cold, fresh water,

green leaves

and the eyes of good people.

 

Eva Hedén