Ooey-Chewy Oatmeal Raisin Cookies

Ingredients (use vegan versions):

11/2 cups whole wheat flour
1/2 teaspoon baking powder
1 teaspoon nutmeg and cinnamon
dash of cloves and allspice
1/2 pound (2 sticks ) soy non-hydrogenated vegan margarine, softened
1 2/3 cup turbinado vegan sugar
2 tablespoon molasses
Ener-G Egg Replacer for 2 eggs (I like en-er-gee)
3 cups thick cut (NOT instant) oats
11/2 cups raisins

Directions:

Pre-heat oven to 350. Sift flour, baking powder, and
spices into small bowl. In large bowl, with electric
mixer, beat margarine until smooth. Add vegan sugar and molasses
and beat until fluffy (3-5 minutes). Add egg substitute,
continuing to beat for another minute. Add flour, little
at a time, until all is incorporated. Using wooden spoon
or spatula, fold in oats and raisins. Let sit in
refrigerator for 15-45 minutes. Using a two tablespoon
amount of dough, roll into ball in your hand. Place on
greased cookie sheet. Let cook on center rack for 22-25
minutes. Let cool on cookie sheet for a few moments, then
transfer to finish cooling (if you try to remove the cookies
from the sheet too quickly, they will crumble.

I do not know the nutritional information for these
cookies, but who cares? These are THE VERY BEST vegan
cookies I have ever had. Big and chewy! Very un-vegan
tasting! Enjoy!

Serves: lots