Crispy Oatmeal Cookies

Once these cool they have a great crunchy texture—even my personal trainer binged on the container I gave her. Since this recipe is egg-free, the raw dough is always safe for "testing" (by the tablespoon). The dry ingredients and extra add-ins are available in the bulk bins of stores like Whole Foods.

Vegetarian / Vegan
Prep time 15 minutes | Cooking time 30 minutes
Source: Variation of Joy of Cooking Quick Oatmeal Cookies

Preheat oven to 350.

Cream together:

1 C  turbinado sugar (bulk bins or Sugar in the Raw)
1/2 C  butter or vegan margarine (recommend Willow Run)

Add and beat until smooth:

1 teaspoon vanilla
3 tablespoons water

Combine together dry ingredients and add to wet mixture:

1 C  organic unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon Egg Replacer (in baking aisle)

When beaten smooth, add:

1 C  organic thick cut oats

Optional add-ins with oats:   

3/4 C  semi-sweet chocolate chips
Unsweetened coconut
Sour cherries (cut up slightly)
Coarsely chopped pecans or other nuts

Cook on well greased cookie sheet or using parchment paper (much easier) until light brown ~10-15 minutes. Cookies will be soft until they cool.

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