1/2 cup vegan margarine
1/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons Ener-G Egg Replacer+ 2 tablespoons water
1/2 teaspoon vanilla
1/2 cup raisins or other dried fruit
3/4 cup all-purpose (or whole wheat, etc.) flour
1/2 teaspoon baking soda
1/16 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups cinnamon apple dry oatmeal or plain rolled oats (I use Quaker cinnamon apple Oatmeal)
dash nondairy milk, if needed
1. Preheat oven to 350 degrees F. Cream margarine, granulated vegan sugar and brown sugar together in a mixing bowl. Mix water and egg replacer together.
2. Add vanilla, egg replacer, and dried fruit to the margarine mixture. Add flour and mix, then baking soda and powder. Mix. Finally, add oats and salt, and mix. This prevents ingredient overload in the mixing bowl.
3. Add a dash nondairy milk if necessary; the batter will be extremely thick and sticky, but it shouldn't be dry. Place cookies on cookie sheets. The cookies will not have spread, so you don't have to worry about how far away to space your cookies.
4. Bake for 10-12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack and allow cookies to cool.
Possible variations: vegan chocolate chips, cinnamon, extra vanilla, almond extract, nuts, etc.