Prep 15 mins
Cook 10 mins
I've been experimenting with this recipe for a while. The texture is excellent! Very similar to non-vegan cookies. And I was very pleased that these stayed fresh in Tupperware for a week. Perhaps they would've kept longer, but they were all gone! This recipe yields a lot of cookies. I froze half the batter in plastic wrap for slice 'n bake cookies later. They worked great!
- 177.44 ml vegetable oil
- 78.07 ml peanut butter
- 118.29 ml white sugar
- 236.59 ml brown sugar
- 4.92 ml vanilla
- 118.29 ml almond milk (or other dairy substitute)
- 354.88 ml whole wheat pastry flour
- 2.46 ml baking soda
- 2.46 ml salt
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 236.59 ml raisins
- 236.59 ml rolled oatmeal
- 7.39 ml egg substitute (1 1/2 teaspoons Ener-G egg replacer mixed with 1 tablespoon warm water equals 1 egg)
- Preheat oven to 350. Cover a cookie sheet with tin foil and grease with a spray of Pam or a bit of vegan margarine.
- In medium bowl, mix your egg-replacer (follow directions on box). Add sugar, oil, and vanilla. Mix, then add milk. Stir in flour, baking soda, salt, and spices. If peanut butter has been refrigerated, melt (carefully) in the microwave until soft and smooth(if you burn it, throw out and try again). I put in for 15 seconds, mixed, then put in for another 15. Add to batter, and mix until texture is consistent. It will be slightly lumpy and runny.
- Add batter to cookie sheet via small spoon, like a tablespoon. Do not add more or you will have an entire cookie sheet covered in cookie. Be warned! These grow very big in the oven. Bake for about 10 minutes or until the edges are brown.
These were so good! I made some changes. Used mostly white whole wheat flour because I did not have enough whole wheat pastry flour and that worked fine. I used a whole egg and did not use the spices. Instead of raisins I added chopped walnuts and cranberries.
I wasn't too impressed with this. I expexted them to flatten out, but not as much as they did. Way too thin and the peanut butter was really distracting. The way they spread out might have something to do with the amount of oil...way too much. It was a good effort, but I won't be making these again.
Excellent cookies! Great flavor. And I like the texture, which is different from the texture of typical oatmeal cookies. These turned out thin and chewy. I'll definitely be making these again.