Prep 10 mins
Cook 10 mins
I was craving oatmeal raisin cookies one day and couldn't find a recipe that I liked so I came up this one: a nice hearty cookie that isn't too high in fat or sugar and is made with whole grains.
- 3⁄4 cup white whole wheat flour (sub a quarter unbleached all purpose for a lighter cookie)
- 3⁄4 teaspoon baking soda
- 1⁄2 tablespoon cinnamon
- 1 dash nutmeg (optional, but gives more oomph) (optional)
- 1 dash salt (optional)
- 1⁄2 cup non-hydrogenated margarine, softened (Earth Balance)
- 1⁄2 cup brown sugar, packed
- 1⁄8 cup raw sugar
- 3⁄4 tablespoon pure vanilla extract
- 1 1⁄2 teaspoons Ener-G Egg Substitute (1 1/2 teaspoon Ener-G plus 2 tablespoons warm water)
- 1 1⁄4 cups organic old fashioned oats (instant works alright too)
- 1⁄2 cup raisins
- Preheat oven to 350.
- In a mixing bowl, sift together the first set of ingredients.
- In another bowl, cream together the margarine and sugars, then add vanilla and egg replacer.
- Add the sugar mix to the flour mix and stir well.
- Fold in the oats and raisins until combined. This batter will seem dry, but trust me, it's fine.
- Drop small spoonfuls onto an ungreased cookie sheet and bake for 10-12 minutes.