1/2cupwhole wheat flourI used white whole wheat flour
1/3cupEarth Balance Margarinesoftened
1/3cupokaraor 4 ounces firm tofu, blended in a food processor until smooth
Preheat oven to 375F.
Mix the dry ingredients (flour through salt) in a medium bowl. In a large bowl, cream together the margarine and sugar. Beat in the okara, pumpkin, and vanilla extract, until well-blended.
Add the flour mixture a little at a time to the wet ingredients, stirring well after each addition. 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. Bake for 10-14 minutes.
Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.