Vegan Oatmeal Chocolate Chip Cookies With Walnuts And Cranberries - An Old Favorite "Veganized"

"Veganizing" an Old Favorite

In the past I posted a vegetarian version of this cookie recipe that used organic butter and eggs. Since this site has gone vegan, I'm reposting the recipe using Earth Balance buttery spread, Ener-G egg replacer, vegan sugar and vegan chocolate chips. It comes out just as good and they are less than 80 calories per cookies. Another healthy cookie you can bake for Christmas!

***

Vegan Oatmeal Chocolate Chip Cookies with Walnuts and Cranberries

[makes 2 dozen "petite" cookies]

2 tablespoons unsweetened applesauce

1/3 cup Sucanat or organic cane sugar

1/4 cup Earth Balance vegan buttery spread, softened

1 teaspoon vanilla

1 1/2 teaspoons Ener-G egg replacer

2 tablespoons warm water

1 cup rolled oats

3/4 cups white whole wheat or oat flour

1 teaspoon aluminum free baking powder

1/4 teaspoon salt

1/3 cup dried sweetened cranberries, chopped

1/4 cup raw English walnuts, chopped

1/4 cup vegan chocolate chips

Preheat the oven to 350 degrees.

Thoroughly mix the egg replacer and water and set aside.

In a large bowl, combine applesauce, sugar, buttery spread, and vanilla and mix well with an electric beater or fork. Add the egg replacer mixture and beat until mixed in.

In another bowl, combine oats, flour, baking powder and salt and mix well.

Add the dry ingredients to the wet ingredients and mix thoroughly with the electric beater or fork.

Fold in the cranberries, walnuts and chocolate chips and drop 24 tablespoons of this mixture on to a lightly greased cookie sheet.

Bake for 12 to 13 minutes or until lightly brown. Remove from oven, let sit on the cookie sheet for 1 to 2 minutes and then remove to a wire rack to cool.

Per cookie: 78.6 calories, 3.6 g fat, 1.2 g saturated fat, 0 mg cholesterol, 1.3 g protein, 10.9 g carbohydrates, and 1.1 g dietary fiber.