Carob chip oatmeal cookies

Yield: 6 Servings

Measure Ingredient
1 Stick margerine
¾ cup Sucanat (or regular brown sugar)
1 "egg" (egg replacer)
1½ teaspoon Vanilla
½ teaspoon Salt
1 cup Whole wheat flour
¾ teaspoon Baking powder
1½ cup Rolled oats
¾ cup Dairy free carob chips
¾ cup Chopped walnuts
¼ cup Rice milk or soy milk (just enough to make the dough stick together; try not to use too much)

Preheat oven to 375. In a bowl, mix up the margerine, sugar, egg replacer, vanilla, salt, flour, and rolled oats. When well mixed, add the milk, chips and walnuts and mix again. On a well-greased cookie sheet, place small patties of cookie dough. You will have to mold them and press them down.

They do not spread well, so don't make them overly thick. Cook the first batch for 12 minutes, and the second one for 10.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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