Ingredients
- 1/2 cup pastry flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon Vietnamese cinnamon (has a more mellow flavor, but any cinnamon will do)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon natural baking soda (Bob's Red Mill makes a great one)
- 1/4 teaspoon ground ginger
- 1/2 cup vegan margarine, softened (I use Earth Balance)
- 1/4 cup turbinado sugar
- 1/4 cup packed dark Muscovado sugar (this is an amazing flavor!!, I recommend this as a substitute for regular sugar any time you get a chance)
- equivalent replacer for 2 large eggs (Ener-G egg replacer works perfectly)
- 1/2 cup raisins or dried cranberries
- 3/4 cup rolled oats
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoon cold water
Directions
Preheat your oven to 350. In a medium
bowl, mix both flours, cinnamon,
nutmeg, baking soda, and ginger. Set
aside.
In an electric mixer, beat margarine
and both sugars until very fluffy. Beat
in the egg replacer, vanilla and water
until well blended. Slowly add the dry
ingredients, and beat until just
blended. After removing the bowl from
your mixer; stir in oats and raisins
by hand.
This should be VERY thick! And VERY
raisiny!
Place large tablespoons of dough onto
greased baking sheets, about 2 inches
apart. Bake until golden, about 10-15
minutes.
I usually make a double batch because
they go so fast! One little thing I would like to
mention regarding the Muscovado
sugar...it has alot of large clumps in
it. This can affect the taste of your
cookies if you get a big bite of sugar
instead of cookie! So I mash it up with
a fork.
Hope you enjoy!