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(Ener-G Egg Replacer is best in

this recipe)

1 tsp. pure vanilla extract

½ cup canola or vegetable oil

½ cup colored sugar or sprinkles

1. Preheat the oven to 350°F. Lightly oil or spray 2 baking sheets with vegetable shortening, or line with parchment paper.

2. In a large bowl, combine unbleached all-purpose flour, baking soda, cream of tartar, and salt with a wooden spoon or whisk. Set aside.

3. In a separate large bowl, and using an electric mixer fitted with the beater attachment on medium speed, beat vegan margarine, unbleached cane sugar, and confectioners’ sugar until light and fluffy, scraping the bowl as needed with a rubber spatula. Add egg substitute and vanilla extract, and beat again.

4. Reduce speed to low, add canola oil, and beat until smooth and no lumps remain. Add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix until dough is nice and smooth, scraping the bowl as needed. (If your kitchen is especially warm or humid, cover and chill the dough for 30 minutes before scooping and baking.)

5. Using a ¼ cup ice cream scoop or a tablespoon, scoop out cookie dough and roll into balls. Roll balls in colored sugar or sprinkles until they’re completely covered, and place on the prepared baking sheets, leaving enough room for cookies to spread a little, about 1 inch apart.

6. Bake for 8 to 10 minutes or until outside of cookies feel slightly firm to the touch. Remove cookies from the oven, and allow them to sit for a few minutes before transferring to wire racks. Cool cookies completely before storing in an airtight container or in zipper-lock plastic bags.

BAKER’S BONUS

Save money by making your own colored sugar! Add a few drops of natural food coloring to unbleached cane sugar. Then, simply mix with a spoon until the color coats all the sugar. Store extra colored sugar in a glass jar or airtight container.

Oatmeal Raisin Cookies

These old-fashioned, sweet, and chewy cookies are made with sugar and spice and everything nice, just like the cookies in Grandma’s cookie jar.

Yield:

24 to 30 cookies

Prep time:

50 to 55 minutes

Bake time:

10 to 12 minutes

Serving size:

1 cookie

2 cups unbleached all-purpose

flour

1¼ cups rolled oats

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. salt

1 cup nonhydrogenated vegan

margarine, softened

1 cup Florida Crystals or

unbleached cane sugar

1 cup light brown sugar, firmly

packed

Egg substitute for 2 large eggs

1 tsp. pure vanilla extract

1½ cups raisins

1. Preheat the oven to 350°F. Lightly oil or spray 2 baking sheets with vegetable shortening, or line with parchment paper.

2. In a large bowl, combine unbleached all-purpose flour, rolled oats, baking soda, ground cinnamon, ground nutmeg, and salt with a wooden spoon or whisk. Set aside.

3. In a separate large bowl, and using an electric mixer fitted with the beater attachment on medium speed, beat vegan margarine, Florida Crystals, and light brown sugar until light and fluffy, scraping the bowl as needed with a rubber spatula. Add egg substitute and vanilla extract, and beat again.

4. Reduce speed to low, add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients and raisins, and mix only enough to combine, scraping the bowl as needed. (If your kitchen is especially warm or humid, cover and chill dough for 30 minutes before scooping and baking.)

5. Using a ¼ cup measure or a tablespoon, scoop out cookie dough and place on the prepared baking sheets, leaving enough room for cookies to spread a little, about 1 inch apart.

6. Bake for 10 to 12 minutes or until slightly firm around the edges. Do not overbake. Cookies will continue to bake for a few minutes after they’re removed from the oven. Remove cookies from the oven, and allow them to sit for a few minutes before transferring to wire racks. Cool cookies completely before storing in an airtight container or in zipper-lock plastic bags.

Variations: For Oatmeal Craisin Cookies, substitute