Pumpkin Cookies

1/2 cup whole wheat flour
1/2 cup unbleached flour
1/4 cup rolled oats
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup agave nectar
1/2 cup canned pumpkin
8 ounces firm tofu, blended in a food processor until smooth
1 teaspoon vanilla extract
Sugar in the raw

Preheat oven to 375F.

Mix the flours, oats, baking soda, spices, and salt in a mixing bowl. Mix the agave nectar, pumpkin, tofu, and vanilla in another bowl. Add the wet ingredients to the dry and stir just until well-blended. Do not over-stir.

Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Sprinkle with sugar. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool completely before serving.

Makes 2 dozen cookies