Carob chip oatmeal cookies (makes 20)
6 Servings
Ingredients
| Quantity | 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) |
Directions
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.