Thursday, December 22, 2011

Vanishing Vegan Oatmeal Cookies

Okay, so we all need some holiday treats on occasion. Even if they do contain sugars, here's a recipe that is a much healthier substitute and still tastes great. Definitely satisfies that sweet tooth. I promise I will start posting more healthier recipes after the holidays are over.

-1/2 Cup + 6 TBSP Earth Balance Vegan buttery spread
-3/4 Cup sucanat (a less refined sugar)
-1/2 agave or maple syrup (another less refined sugar)
-2 Tbsp. ground flax seeds in 8 Tbsp, or about 1/2 Cup, of Water (This is your egg substitute)
-1 tsp. Danncy's Mexican vanilla or 1/4 of a whole vanilla bean blended with the flax seed mixture in a blender (trust me, if you choose the extracted vanilla, the brand makes a difference)
-1 Cup whole wheat flour
-1/2 Cup unbleached white flour
-1 tsp. Aluminum free baking soda
-1 tsp. Ground Cinnamon
-1/2 tsp. Sea Salt
-3 Cups of Oats (I blend about half of this to almost make an oat flour. I prefer it this way.)
-1 Cup dairy-free Chocolate chips or Raisins. (Optional.)

Heat oven to 350 degrees. Blend the buttery spread and sugars together well. Add the flax seed mixture and vanilla. Mix all the dry ingredients together and then slowly incorporate it into the rest. Stir together well.

Drop by rounded Tablespoonfuls and bake 8-11 min. or until golden brown. Let cool completely. Enjoy!

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