Preheat the oven to 350ºF. Line 2 baking sheets with
walnuts and raisins if using. Drop the batter by heaping
parchment paper.
tablespoonfuls onto the prepared baking sheets. Using
the back of a spoon, fl atten slightly and shape into circles.
To make the cookies, in a large bowl using an electric
Bake for 12 to 15 minutes, or until lightly golden. Let cool
mixer set at medium-high speed beat together the butter
completely on cooling racks.
substitute, agave nectar, and vanilla extract until fl uffy,
about 1 to 2 minutes. Add the purÈed tofu and mix until
To make the fi lling, in a large bowl using an electric mixer
blended well. Add the fl our, baking soda, salt, cinna-
set at medium-high speed beat the butter substitute until
mon, cloves, nutmeg, and oats and stir well. Fold in the
softened and fl uffy, about 1 to 2 minutes. Add the agave
nectar and continue to beat well. Add the soy milk pow-
der, vanilla extract, and maple extract and beat on high,
scraping down the bowl to incorporate all the ingredients.
Continue to beat until the fi lling is light and fl uffy.
To fi ll the cookies, spoon 1 or 2 tablespoonfuls of fi lling
on the bottom (fl at side) of one cookie. Top with a sec-
ond cookie, bottom side on the fi lling. Wrap individually
in plastic wrap and refrigerate for up to 5 days or freeze
in plastic freezer bags for up to 3 months – providing
you have superhuman willpower.
Ania Catalano is a graduate of the Natural Gourmet School of
Cooking in New York and the owner of the Gourmet Whole Foods
Catering and Cooking School in Milford, Connecticut. To learn
more about Baking with Agave visit her website Aniacooks.com
Reprinted with permission from Baking with Agave Nectar:
Over 100 Recipes Using Nature’s Ultimate Sweetener
by Ania Catalano, copyright © 2008. Published by Ten Speed
Press | Photography by Lara Hata © 2008
30 Organic Shopper Winter 2010
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