Vegan Oatmeal Cookies

This is an adaptation from an old family recipe. I've substituted for milk and egg, and added a little extra spice. They are friendly for every major food allergy except wheat. This recipe is forgiving. When I make it for kids, I use whole wheat flour and skimp a bit on the sugar. Add dried fruit if desired.

• Ready In: 40 mins
• Serves: 30
• Yields: 60 cookies

Ingredients

• 1  cup brown sugar
• 1  cup white sugar
• 3  cups flour
• 3  cups quick-cooking oats
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄8 teaspoon allspice
• 1⁄4 teaspoon ginger
• 1 1⁄2 teaspoons salt
• 1  tablespoon vegan egg replacer powder (Ener-G)
• 1  cup  oil
• 1  cup water
• 1  teaspoon vanilla
•  dried fruit (optional)

Directions

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in a large bowl. Stir until well mixed, breaking up any large lumps of brown sugar.
3. Add oil, water, and vanilla. Stir until combined. It may take some time to incorporate all of the flour.
4. Roll dough into 1 inch balls or drop by spoonfuls onto a baking sheet lined with parchment paper.
5. Bake at 400 degrees F for 8-10 minutes until bottoms just start to brown. Allow to cool on a rack.