Ingredient List (makes 24 cookies cookies)
- 2 Tbs. flaxseed meal
- 1 cup oat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 2 Tbs. vegan margarine, softened
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1/4 cup applesauce or prune purée
- 1 tsp. vanilla extract
- 1 1/2 cups old-fashioned oats
- 1/2 cup raisins or dried cranberries
- 3/4 cup confectioners’ sugar
- 2 Tbs. lemon juice
Directions
To make Cookies:1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.
2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture with spatula or wooden spoon. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.
3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.
Meanwhile, to make Icing:
4. Whisk together confectioners’ sugar and lemon juice in small bowl until smooth; Icing should be thick, but spreadable. Gently brush Icing on hot cookies with pastry brush. Cool 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container. (from Vegetarian Times)
Donna's Note: I replaced the 1 cup of oat flour for 1/4 cup almond meal, and the rest with wheat flour. I replaced the sugar with 2/3 cup agave and added chocolate chips. For the icing, I used 2 tbs of vanilla soy milk instead of lemon juice.
C'mon... you know you wanna give these a try! Let us know how they turn out!
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