Growing up, my mom’s oatmeal cookies were famous with everyone we knew. I missed being able to eat them once I started developing an egg allergy. After a while, I started experimenting with ways to make the recipe without using eggs. Yesterday I made a new modified version of the recipe to accommodate the new list of allergens that I am trying to avoid (I am allergic to egg and the baby seems to be reacting to dairy and soy in my diet coming through in the breastmilk). I was so happy with the end result…they came out soft and amazing, just as I was hoping!
3/4 cup Soy-free Earth Balance Margarine at room temperature
1 cup brown sugar
1/2 cup sugar
1 serving Ener-G Egg Replacer (1 1/2 tsp powder plus 2 tbsp warm water)
1/4 cup water
1 tsp vanilla extract, plus an extra splash
1 cup flour
1 tsp salt
1/2 tsp baking soda
3 cups old fashioned oatmeal
*handful of lightly crushed walnuts
*handful of white rasins
*These ingredients are optional. You can add more or less according to your taste, or can substitute other items. The ones listed are my personal preference after years of experimenting with variations of this recipe.
1. Preheat oven to 350 degrees F.
2. Mix together the margarine, sugar, brown sugar, Ener-G egg replacer, water & vanilla extract.
3. Sift together flour, salt & baking soda.
4. Add flour mixture slowly into wet ingredients, mixing while adding.
5. Add in oatmeal and selected optional ingredients and continue to mix together.
6. Scoop out balls and place on cookie sheets, two inches apart.
7. Bake in preheated oven for 10-12 minutes.
8. Cool on wire rack and enjoy!