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Vegan Oatmeal Chocolate Chip Raisin Cookie

Featured in the Honolulu Star-Bulletin on April 7, 2010.

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Ingredients:

Vegan Oatmeal Chocolate Chip Raisin Cookie

  • 2 tablespoons plus 1 1/2 teaspoons Ener G Egg Replacer
  • 6 tablespoons water
  • 1 1/4 cups dairy free butter spread such as Earth Balance Non-Hydrogenated Spread, softened
  • 1 1/2 cups turbinado sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 cups whole wheat flour
  • 2 cups rolled oats
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup raisins

Directions:

  1. Preheat oven to 350°F.
  2. In a small bowl, mix egg replacer and water until frothy, set aside.
  3. In a large mixing bowl, cream dairy free butter spread, sugar, and vanilla.
  4. Add egg replacer mixture; beat well.
  5. In another bowl, combine the flour, oats, baking soda, and cinnamon; mix well.
  6. Gradually add to creamed mixture.
  7. Add chocolate chips and raisins, mix well.
  8. Shape into 1 1/2-inch balls.
  9. Place on ungreased baking sheets and flatten to about 3/4-inch thick.
  10. Bake for 7 to 8 minutes or until lightly brown around edges.

Makes about 3 dozen.

Approximate Nutrient Analysis per cookie:
150 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 125 mg sodium, 19 g carbohydrate, 2 g fiber, 9 g sugar, 2 g protein

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