Recipe by Kozmic Blues
From Joy of Vegan Baking. These are AMAZING!! In this recipe, the eggs are replaced with ground flax seeds. When using ground flax seed to replace eggs in a baking recipe, the ratio is always 1 TBSP flax seed to 3 TBSP water. Ground flax seed has a bit of a nutty flavor and it is best used in recipes like pancakes, waffles, muffins, breads and oatmeal cookies, and as an added bonus, flax seeds are the most concentrated source of omega-3 fatty acids.
Top Review by Xylia T.
I am a vegan, and my aunt is gluten free. So I changed a few things in this recipe and made the best cookies either of us can really eat. She requests I make them every time she comes into town!! It's great.
- 29.58 ml ground flax seeds
- 88.74 ml water
- 236.59 ml margarine, non-hydrogenated (I use Earth Balance)
- 354.88 ml brown sugar (light or dark)
- 59.14 ml granulated sugar
- 9.85 ml vanilla extract
- 414.03 ml all-purpose flour, unbleached
- 118.29 ml oat bran
- 3.69 ml baking soda
- 3.69 ml baking powder
- 2.46 ml salt
- 2.46 ml cinnamon
- 2.46 ml nutmeg, freshly ground
- 709.77 ml rolled oats
- 236.59 ml raisins
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spray cookie sheets with non stick spray.
- In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.
- Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
- I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
- Add to the wet ingredients, and mix until well blended and smooth.
- Stir in rolled oats and raisins until thoroughly combined.
- Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2" thick rounds.
- Bake cokies until golden brown, about 12-15 minutes.
- Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.