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 margarine, softened
1 2/3 cup turbinado 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
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!