1 Stick margerine
3/4 c Sucanat (or regular brown
-sugar)
1 “egg” (egg replacer)
1 1/2 ts Vanilla
1/2 ts Salt
1 c Whole wheat flour
3/4 ts Baking powder
1 1/2 c Rolled oats
3/4 c Dairy free carob chips
3/4 c Chopped walnuts
1/4 c Rice milk or soy milk (just
-enough to make the dough
-stick together; try not to
-use too much)
Preheat oven to 375. In a bowl, mix up the margerine, sugar, egg replacer,
vanilla, salt, flour, and rolled oats. When well mixed, add the milk, chips
and walnuts and mix again. On a well-greased cookie sheet, place small
patties of cookie dough. You will have to mold them and press them down.
They do not spread well, so don’t make them overly thick. Cook the first
batch for 12 minutes, and the second one for 10.
From
Yields
6 Servings