Here's a recipe my family used growing up. I would make a bunch of these in the summer to sell with glasses of lemonade at our annual garage sales when I was young. I remember making quite a bit of money doing that...
Since I've been cooking a little more healthier in recent years, just by cutting the eggs out of this recipe cuts out all the bad cholesterol and cuts the calories way down, too. Try these, you will like them!
I especially like these in the fall and winter. They always give me such a comfort!
Oatmeal Chocolate Chip Cookies
Yield: 2 dozen
1 1/2 cups organic unbleached all purpose flour (or gluten-free flour of your choice mixed with 1/2 xanthan gum)
1 TB egg replacer (or Arrowroot powder or Cornstarch)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg, ground
1/2 tsp fine sea salt
1 cup vegan margarine (I like Earth Balance)
1 cup organic brown sugar, packed
1/2 cup organic cane sugar
1/4 cup water
1 TB pure vanilla extract
3 cups regular or quick oats, raw (or gluten-free oats, if you can't eat regular oats)
1 1/2 cups chocolate chips (sub Carob chips or raisins)
3/4 cups pecans, chopped
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk flour, egg replacer or arrowroot, baking soda, cinnamon, nutmeg, salt until fully mixed together.
3. Beat together margarine, sugars, water and vanilla in mixer or with a hand mixer, until fluffy.
4. Add flour mixture, mix until everything is incorporated.
5. With mixer running on low, slowly add in oats, chocolate chips and pecans. You may also stir them in by hand.
6. Using a cookie scoop, drop tablespoons onto a parchment lined cookie sheet.
7. Bake 10-12 mins, or until golden brown.
8. Cool a couple mins on cookie sheet until transferring to a cooling rack.
Note: Cookies freeze really well. If I'm making these for a special event or potluck, I will bake them, let them cool completely, place in gallon freezer bags and freeze until I'm ready to use. They thaw out in 20 minutes and taste like you just baked them. Enjoy!
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