1 and 1/2 cups flour (actually, about a tablespoon less)
1 tsp baking soda
1 tsp salt
3/4 c oil, canola or safflower
2 tablespoons soy or rice milk, vanilla.
1 and 1/3 cups sugar (a GREAT substitution is splenda for baking…If using splenda, you use half the amount)
2 egg replacer eggs, like Ener G. If you don’t have that, you can use flax seeds, ground–two tablespoons, or half a banana, mashed, or tapioca starch with water (2 tablespoons) or simply use two tablespoons of water
1 1/2 tablespoons of vanilla extract
2 1/2 cups of quick oats
12 oz vegan choc chips
1/2 cup chopped walnuts optional
Directions:
Heat oven to 350.
Mix flour, baking soda and salt together. Set aside.
Mix together oil and sugar. Mix until creamy.
Mix egg replacer well. Add to sugar/oil mixture.
Add soy/rice milk.
Add Vanilla.
Stir until mixture is uniform.
Slowly stir in flour mixture. Mix well.
Add oatmeal and choc chips (nuts if desired).
Place large tablespoons full of batter onto ungreased cookie sheets. Bake for 9 to 12 minutes. Check gently by pressing tops of cookies. If the inside looks moist, but not too wet, they are done. They will not turn brown, like ‘regular’ cookies, because of the egg replacement. They are more of a ‘tan’ color.