Sometimes, it’s nice to have a little treat with your espresso.
Ingredients: Wet: 1/2 cup Earth Balance Margarine 3/4 cup sugarEgg Replacer: 1 1/2 Tablespoons Commercial Egg Replacer mixed with 2 Tablespoons Water 1 Tablespoon Maple Syrup or 1 teaspoon Vanilla 1/4 cup almond milk Dry: 3/4 cup Unbleached Flour 1/2 Teaspoon baking soda 1/2 Teaspoon baking powder 1/2 Teaspoon salt 1 1/2 cup Rolled Oats 1/2 cup Raisins 1) Preheat oven to 350 F and lightly grease a cookie sheet 2) Mix the egg replacer with water in a small bowl 3) Cream together the sugar and earth balance in a medium bowl and stir until smooth 4) Add egg replacer, maple syrup or vanilla, and almond milk and stir in to sugar and earth balance mixture 5) In a large bowl, stir together all dry ingredients 6) Add wet to dry and stir until well-mixed 7) Drop spoonfuls of batter onto cookie sheet Bake for about 8-10 minutes 9) Remove from oven, cook on wire racks and eat. Pairs well with freshly ground coffee!
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