Peanut Butter, Millet And Oat Flour Cookies The ultimate test of this recipe was getting my father's approval because he's a peanut butter fanatic. But, after a lot of tries, Dad signed off on this one. It's important to use natural peanut butter for this recipe. You can try either creamy or chunky peanut butter for different textures, depending on your taste, but make sure there's no added sugar, salt or oil in the brand you buy. Makes 20 Cookies.
	Ingredients: 4 tablespoons soy margarine 1/2 teaspoon vanilla extract 1/2 cup sucanat sugar 1/2 teaspoon sea salt 1/2 cup evaporated cane sugar 3/4 cup Arrowhead Mills millet flour 2 ounces soft tofu 3/4 cup Arrow Mills oat flour 3 tablespoons peanut butter (no sugar, salt or oil added) 1/2 teaspoon baking soda 2 tablespoons egg whites (from about 1 egg)
	Instructions: 1. Preheat the oven to 375°F. In a mixing bowl, combine the margarine, sucanat and cane sugar. Mix in the tofu, peanut butter, egg whites, vanilla and salt 2. In another bowl, sift together the millet and oat flours with the baking soda. Mix the dry ingredients into the wet mixture. 3. Spray a nonstick cookie sheet with canola oil spray. Place teaspoon-size dollops of dough on the cookie sheet. Bake for 12 to 14 minutes. Store in an airtight container for up to 10 days.

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