Prep 5 mins
Cook 10 mins
- 158.51 ml flour
- 78.07 ml sugar
- 236.59 ml oats
- 118.29 ml cocoa powder
- 4.92 ml baking powder
- 1 egg substitute
- 78.07 ml maple syrup
- 4.92 ml vanilla
- Mix egg replacer, vanilla, and syrup.
- Add to dry ingredients and stir until moistened.
- Form into small balls and bake on greased cookie sheets at 350° for 10 minutes.
I agree with some of users that these were initially VERY dry. After adding a tablespoon or so of soy milk and a little agave nectar, they turned out quite well though. They are very tasty and my kids loved them!
These were very yummy - not too sweet and all three of my children loved them! I used spelt flour and 1/3 cup cocoa and EnerG egg replacer. I baked for 10 minutes as per the directions and they turned out slightly crunch on the outside and chewy on the inside - the best of both cookie worlds! I'll definitely keep this recipe on hand as they made a quick and easy lunchtime snack. Thanks for posting!
Unfortunately I have to agree with another reviewer. There was not enough liquid in this recipe and i had to add an extra 1/3 cup of yogurt in addition to the egg. It was still extremely dry and when cooked it tasted just like cocoa and flour, it didn't rise or anything. I cut the cocoa down to 1/3 cup as other reviewers suggested. I used splenda and sugar free maple syrup, not sure what happened.