Recipe by copydiet2010
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!
Top Review by Ribbons Monroe
Amazing cookies! I made them with only white sugar and plain flour, and they taste wonderful! They make being a vegan so much better. Me and my vegan boyfreind can't stop eating them!
- 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)
Directions See How It's Made
- 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.