Oatmeal Cookies Being a former traditional chocolate chip cookie lover, it was a challenge to make a dairy-free, lower fat version with the same delicious flavor that satisfied my cravings. Caution: Keep out of reach of children (of all ages)-they're dangerously good. Makes 18 Cookies.
	Ingredients: 1 1/2 cups sucanat sugar Grated zest of 1 orange 4 tablespoons soy margarine 2 1/2 cups oat flour 3 ounces soft tofu 1/2 teaspoon baking powder 5 tablespoons unsweetened applesauce 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2 tablespoons egg whites (from about 1 egg) 2 cups quick-cooking rolled oats 1/2 cup raisins 1 teaspoon vanilla extract
	Instructions: 1. Preheat the oven to 375°F. In a mixing bowl, mix together the sucanat, soy margarine, tofu and applesauce thoroughly. Add the egg whites, vanilla and orange zest, and mix. 2. In another mixing bowl, sift together the flour, baking powder, baking soda and salt. Add the oats and mix thoroughly. 3. Add the dry ingredients to the wet mixture, and lightly blend with a plastic spatula. Add the raisins, and stir with the spatula to mix. 4. Spray a nonstick cookie sheet with canola oil spray. Put teaspoon-size dollops of the dough on the cookie sheet. Bake for 18 to 20 minutes, until golden brown. Store up to 10 days in an airtight container.

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