Tuesday, April 4, 2017

Dairy-free and Egg-free Vegan Oatmeal Cookies Recipe

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I was having a craving for oatmeal cookies, and my daughter is vegan, so since she was home and I knew she would want some I needed to make them dairy and egg-free.

The easiest thing to do when you're looking for a vegan baking recipe is to start with one that uses oil, not butter. I found this one on Cooks.com, so I started with that as the basis for the recipe.


The changes that I made to the recipe were pretty limited since it didn't have butter to begin with. I use Ener-g egg replacer when I bake vegan recipes, and I usually use a little more than the instructions call for and let it sit for a bit before I add it to the recipe. I also add a little extra flour and beat the batter longer than I usually would for cookies, because that will increase the gluten. The increased gluten takes the place of some of the structure that you lose when you take out the eggs.

So the recipe that I ended up following was this (and yes, they were good!):

1/2 cup vegetable oil
3/4 cup light brown sugar
1/4 cup granulated sugar
egg replacer equivalent of 2 eggs
1/3 cup water
2 cups unbleached flour
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups quick-cooking oats
1 cup raisins (optional)

Preheat the oven to 350°F. Prepare pans lined with parchment paper.
In a large bowl, mix oil, sugar, vanilla, water, and egg replacer. Beat well.

Stir in dry ingredients and beat well. Stir in oats, and add raisins (optional).

Drop by rounded tablespoonfuls or a scoop onto parchment-lined cookie sheets.

Bake for 10-12 minutes or until lightly golden brown. They should be set and not mushy when you touch the tops, but not too dark at the base. Use an insulated cookie sheet if you have one to prevent overbrowning.

Makes approximately 2 dozen cookies using a #30 scoop, or 4 dozen Tbsp. sized balls.

Edited to add a variation: Use two ripe mashed banana instead of the egg replacer, and add an extra 1/4 cup of flour to make a banana oatmeal cookie.



Kara Buntin owns A Cake To Remember LLC,  online cake supplies at  www.acaketoremember.com and www.acaketoremember.etsy.com

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