1 cup dried cranberries
1/4 cup orange juice
1 1/2 cups flour
1 1/2 cups oats (quick-cooking oats work great)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup vegan butter/margarine (Earth Balance makes a wonderful vegan butter spread)
1 1/2 cup brown sugar
6-7 tablespoons egg replacer (Ener-G Egg Replacer is good)
4 squares vegan semi-sweet chocolate, coarsely chopped
1/2 cup pecan pieces (opt.)
Preheat oven to 350F. Combine cranberries and orange juice in a microwaveable bowl, microwave for 30secs on high and let stand for 10 min.
Meanwhile, combine flour, oats, baking powder and salt; set aside.
Beat butter/margarine and sugar in large bowl with mixer on medium speed until light and fluffy.
Add egg replacer (or 2 eggs would work for vegetarians), and beat until well blended. Gradually add flour mixture, mixing well. Stir in cranberry mixture, chocolate and pecans.
Spread dough firmly into 13x9 inch greased baking pan .
Bake for 20-22 minutes or until center is set. Cool completely on wire rack before cutting to serve.
You can also substitute raisins for the cranberries if you'd like.