Here are some oatmeal cookies I've been baking a lot recently, they are really good. I'm using different variations for the optional ingredients. My last batch was with ginger, the one in the oven right now has almonds and chocolate streusel.
For one cookie sheet:
80 g vegetable shortening
100 g raw sugar (40 of which I substituted with rice sirup this time around)
1 tablespoon of soymeal + 2 tablespoons water = substitute for 1 egg
1/4 teaspoon each cinnamon, baking soda, salt and vanilla
54 g flour
130 g rolled oats
optional: whatever floats your boat
very good: 40 g of walnuts, toasted in the oven for about 6 minutes - dependent on oven temperatures.
and/or 40 g raisins
candied ginger
Mix ingredients and shape into balls. Put them out on a cookie sheet, flatten and bake for 12 - 15 minutes in a preheated 175 degree Celsius/350 Fahrenheit oven. The longer the baking time, the crispier the cookies get.
adapted and veganised from:
http://www.joyofbaking.com/OatmealCookies.html
For one cookie sheet:
80 g vegetable shortening
100 g raw sugar (40 of which I substituted with rice sirup this time around)
1 tablespoon of soymeal + 2 tablespoons water = substitute for 1 egg
1/4 teaspoon each cinnamon, baking soda, salt and vanilla
54 g flour
130 g rolled oats
optional: whatever floats your boat
very good: 40 g of walnuts, toasted in the oven for about 6 minutes - dependent on oven temperatures.
and/or 40 g raisins
candied ginger
Mix ingredients and shape into balls. Put them out on a cookie sheet, flatten and bake for 12 - 15 minutes in a preheated 175 degree Celsius/350 Fahrenheit oven. The longer the baking time, the crispier the cookies get.
adapted and veganised from:
http://www.joyofbaking.com/OatmealCookies.html
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