Chocolate Chip Oat Cookies

I tried a couple of different dairy and egg free chocolate chip cookie recipes before I made this one and was satisfied. The egg replacement mixture in this recipe works wonders and gives the cookies the exact same texture as regular ones. While these cookies do offer nutrition (unlike Betty Crocker's sugar, fat, and ick laden ones)that doesn't mean you can down fist loads of them! Moderation my friends, moderation.



Chocolate Chip Oat Cookies
-Egg Mixture-
2 Tbs ground flaxseed
2 Tbs cornstarch
2 Tbs canola oil
4 Tbs boiling water
Mix these ingredients together in a small bowl. They should make a wet paste. Let the mixture sit for 10 minutes.

-Dry Ingredients-
2 1/4 cups whole wheat pastry flour (regular whole wheat is okay too)
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 cup quick-cooking oats
1 cup carob chips (semi-sweet chocolate chips work as well)
Mix these ingredients together in a medium bowl.

-Wet Ingredients-
1/4 cup canola oil
1/4 cup margarine, melted (we used Earth Balance vegan margarine)
3/4 cup raw cane sugar
1 cup brown sugar
1/4 cup soymilk
2 tsp vanilla
Mix together in a large bowl. Add the "egg" mixture and dry ingredients and mix well. Chill the dough in the fridge for 10-15 minutes.

Chill 2 non-stick, ungreased baking sheets in the freezer for a few minutes. It is important to have the baking sheets cold when the dough is placed on them.

Make the dough into golf ball sized balls and place on the baking sheets. Bake them in a 375 degree oven for 9-12 minutes. Let them cool for 5 minutes on the baking sheet before removing them.