This is an adaptation from an old family recipe. I've substituted for milk and egg, and added a little extra spice. They are friendly for every major food allergy except wheat. This recipe is forgiving. When I make it for kids, I use whole wheat flour and skimp a bit on the sugar. Add dried fruit if desired.

Ingredients

30 serv.

cup brown sugar↗1
cup white sugar↗1
cups flour↗3
cups quick-cooking oats↗3
teaspoon baking soda↗1
teaspoon baking powder↗1
teaspoons cinnamon↗2
teaspoon nutmeg↗1⁄2
teaspoon allspice1⁄8
teaspoon ginger↗1⁄4
teaspoons salt↗1 1⁄2
tablespoon vegan egg replacer powder (Ener-G)1
cup oil1
cup water↗1
teaspoon vanilla↗1
dried fruit (optional)

Step-by-step instructions

1
Preheat oven to 400 degrees F.
2
Combine dry ingredients in a large bowl. Stir until well mixed, breaking up any large lumps of brown sugar.
3
Add oil, water, and vanilla. Stir until combined. It may take some time to incorporate all of the flour.
4
Roll dough into 1 inch balls or drop by spoonfuls onto a baking sheet lined with parchment paper.
5
Bake at 400 degrees F for 8-10 minutes until bottoms just start to brown. Allow to cool on a rack.

Source: food.com

Original recipe ↗

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