Vegan Oatmeal Cookies
"This is an adaptation from an old family recipe. I've substituted for milk and egg, and added a little extra spice. They are friendly for every major food allergy except wheat.
This recipe is forgiving. When I make it for kids, I use whole wheat flour and skimp a bit on the sugar. Add dried fruit if desired."
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
60 cookies
- Serves:
- 30
ingredients
- 1 cup brown sugar
- 1 cup white sugar
- 3 cups flour
- 3 cups quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon allspice
- 1⁄4 teaspoon ginger
- 1 1⁄2 teaspoons salt
- 1 tablespoon vegan egg replacer powder (Ener-G)
- 1 cup oil
- 1 cup water
- 1 teaspoon vanilla
- dried fruit (optional)
directions
- Preheat oven to 400 degrees F.
- Combine dry ingredients in a large bowl. Stir until well mixed, breaking up any large lumps of brown sugar.
- Add oil, water, and vanilla. Stir until combined. It may take some time to incorporate all of the flour.
- Roll dough into 1 inch balls or drop by spoonfuls onto a baking sheet lined with parchment paper.
- Bake at 400 degrees F for 8-10 minutes until bottoms just start to brown. Allow to cool on a rack.
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RECIPE SUBMITTED BY
I've always loved cooking and baking, starting as a kid making barbeque sauces, cookies, and pies.
My husband is allergic to eggs, milk, and soy, which adds a whole new dimension to cooking. Forget Iron Chef's secret ingredient! I love the challenge of baking and cooking without certain staples. It means a lot of trial and error, but a lot of satisfaction when a recipe works out!
