Sunday, September 23, 2012

Oatmeal Cookies

1 cup coconut oil
1/2 cup granulated sugar
1 cup brown sugar
3 tsp. EnerG Egg Replacer*
4 Tbsp. water
1 tsp. pure vanilla
1 1/2 cups gluten-flour blend**
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 cups rolled oats
1 cup chocolate chips***

Cream together coconut oil and sugars. Add vanilla, egg substitute and mix well. Add dry ingredients, continuing to blend with mixer. If ingredients are too dry, add a little more water. Gently stir in chocolate chips. Scoop cookies onto a baking stone or cookie sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, until golden. Allow to cool on baking stone and remove when cooled.

Variations: add cinnamon, raisins, walnuts, or extra vanilla or almond extract.

*3 tsp. egg replacer is equal to three eggs. You may use eggs if desired.

**I used Montina flour and coconut flour in equal portions. For those who can use gluten products, an equal amount of whole wheat pastry flour or all-purpose flour can be used. You can even use all-purpose wheat flour if you prefer.

***Carob chips can replace chocolate chips, although a vegan AND gluten-free version of carob chips is yet to be found.

Serve with your favorite autumn tea and enjoy!


  1. Though we do not use many of the healthful ingredients that you use, I should remember coconut oil instead of using butter or shortening. These cookies sound yummy.

  2. Love oatmeal cookies. Isn't it amazing the variations of a recipe. Reading this recipe I am struck by the difference in this recipe to the one I make. And yet, they would both be delicious.

  3. YUM-CIOUS. I have never tried the egg-replacers. Do you use them a lot?

    BTW... There is something you will find interesting on my blog. Do stop by for a gander.

    Happy Tuesday!


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