Try this veganized version of the classic cookie.
| Servings |
2-3 cookies
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 160 | 0mg | 2g | 26g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.7 | Water saved (gallons) [animal consumption only] |
 |
10.5 | Manure (pounds) not deposited into the environment |
 |
11.7 | Grains / feed (pounds) not consumed by animals |
 |
25.6 | Methane (gallons) not created by animals |
 |
313.6 | CO2 (pounds) not released into the atmosphere |
 |
.004 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
Ingredients
- 6 Tbsp buttery spread
- 1/3 C granulated sugar
- 1/3 C brown sugar (packed)
- 1 egg replacer
- 1/2 tsp vanilla
- 1/2 C flour (unbleached all purpose)
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves (ground)
- 1/8 tsp salt
- 1 1/4 C oats (quick rolled)
- 1/2 C raisins
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Cream together the buttery spread and sugars; add the egg replacer and vanilla and beat until well combined.
- In a separate bowl, combine the flour, baking soda, spices and salt; add the dry ingredients to the buttery spread sugar mixture and mix until blended.
- Stir in the oats and raisins.
- Drop by tablespoons two inches apart onto baking sheets (ungreased); flatten slightly with the back of a spoon dipped in cold water, and bake at 350 degrees for 12 to 15 minutes or until golden and slightly firm to the touch.
Recipe Notes
Cover and store for up to two weeks in the refrigerator or in a cool location.
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