These cookies, I swear, were the best cookies I have ever made. Maybe I am forgetting about some legendary batch I have whipped up, but I’m pretty sure these topped number one—family and friends seemed to think so. Thanks to my new Candle Café Cookbook!
You need:
11/2 cups rolled oats
¾ cup unbleached white flour
½ teaspoon baking soda
¼ teaspoon ground cinnamon
½ teaspoon sea salt (fine-grained)
2 tablespoons egg replacer (see **)
1 cup raisins or currants (I used dried cranberries)
1 cup unrefined sugar
½ cup Earth Balance (their recipe calls for Spectrum Spread, but I prefer Earth Balance)
1 teaspoon vanilla extract
1. Preheat the oven to 325 degrees. Line baking sheets with parchment paper, or grease sheets with Earth Balance.
2. In a large bowl, combine the rolled oats, unbleached flour, baking soda, cinnamon, and salt and mix together well. In another large bowl, whisk the egg replacer until foamy. Add the raisins, sugar, Earth Balance, and vanilla to the egg replacer and mix well to combine.
3. Spoon 2 tablespoons of the dough for each cookies and place onto the baking sheets. Wet your hands with water and press the dough down into round cookies. Bake for 10 to 15 minutes, or until the cookies are lightly browned.
** The ol’ egg replacer trick. If you are familiar with vegan baking, I am sure you know about good egg replacers. If you aren’t, here are some suggestions.
I usually use flax and water blended together in a food processor. Candle Café suggests using 2 parts warm water and 1 part flax seeds. Let them sit for 15 minutes and then blend at high speed until they are gelatinous and you can no longer see the flax seeds.
Other good substitutes:
2 tablespoons of cornstarch = 1 egg
2 tablespoons of arrowroot flour = 1 egg
1 banana = 1 egg
¼ cup canned pumpkin or squash = 1 egg
¼ cup pureed prunes = 1 egg
