Oatmeal Chocolate Chip Cookies

My mom found this recipe about a year ago at a totally random website called essortment.com. I've made the cookies several times since, always with raves from my coworkers who are surprised when they find there are no eggs or butter in the cookies. The recipe calls for egg replacer powder, but I have used applesauce to give the cookies more moisture. This was a disaster, as the cookies spread out much more than I am used to and stuck to the sheet like nobody's business. I have also substituted melted Earth Balance margarine for the canola oil with excellent results. This recipe is definitely a keeper!

If you are new to replacing eggs in your baking, check out the suggestions from The Post Punk Kitchen, VegCooking and the Vegan Society.

Oatmeal Chocolate Chip Cookies

1 1/2 c flour
1 tsp baking soda
1 tsp salt
3/4 c canola oil
2 tbsp vanilla/plain soy milk
1 1/3 c unrefined sugar
2 egg replacers (like Energ-G powdered egg replacer)
1 1/2 tbsp vanilla extract
2 1/2 c whole grain oatmeal
12 oz chocolate chips

Directions

Heat oven to 350 degrees.

Mix flour, baking soda and salt together and set aside.

Mix together the oil and sugar until thoroughly combined. Add the applesauce to the sugar/oil mixture. Then add the soy milk and the vanilla. Stir this mixture until it is a uniform color (this will not take long).

Slowly stir in the dry mixture into the wet mixture a third at a time. Mix well.

Stir in the oatmeal and chocolate chips.

Place large tablespoons full of batter onto an greased cookie sheet and press down slightly until they are about 1/2 inch to 3/4 inch high - they will spread some. Bake for about 9 - 13 minutes (oven temperatures vary). Do not expect them to turn brown (no egg!); they will be a golden tan with faint hints of brown on edges. Let cool on the pan for a minute or two before moving to a rack.