Oatmeal Cookies

I love these cookies. They remind me of the Archway brand, but without all the bad ingredients. I make them small. I get anywhere from 20-24 cookies out of the batch using about a tablespoon measurement.

These cookies need a cinnamon substitute. You may use coriander and a pinch of cardamom for a non-stimulating alternative, as cinnamon is a stimulant. If you cannot do the coriander, then the next best thing is Ceylon cinnamon. Ceylon cinnamon, a medicinal cinnamon found in health food stores, is preferred over the Cassia cinnamon, generally found in stores, because Cassia cinnamon causes liver and kidney damage, among other health problems. Read about the difference between Ceylon cinnamon and Cassia. I urge you to do your own research on this topic as well. My favorite author, Ellen G. White, classes cinnamon (and I believe she is referring to Cassia) among the stimulating, unhealthful foods in Counsels on Diets and Health, p. 239.2. However, Ceylon cinnamon is also a burning spice and is still best used medicinally. Though Cassia cinnamon may be used externally, if it is all you have access to for internal use, then I would leave that out of recipes altogether, choosing the grounded coriander.

Now, I use a baking egg substitute for this recipe that I would post soon. Three tablespoons substitutes one egg. This recipe calls for the equivalent of one egg; therefore, you may use any egg substitute you desire in the right measurement for one egg. See the Resources menu tab for more information regarding egg substitutes.

These cookies are softer for the most part but you can cook them a bit longer for a more crunchy cookie. I like mine just as outlined below. So, without further ado, let’s get into the recipe.

Oatmeal Cookies

Ingredients:

• ½ cup plant-based butter (room temperature)
• ¼ cup turbinado sugar, grounded
• ¼ cup organic cane sugar
• 1 tablespoon molasses
• 3 tablespoon liquid egg substitute (1 egg equivalent)
• 1 teaspoon vanilla extract
• ¼ teaspoon pink Himalayan salt
• ¾ cup all-purpose flour
• 1 teaspoon Ener-G Baking Soda Substitute
• 1¼ teaspoon ground coriander (or Ceylon cinnamon)
• 1 ¼ cups cup quick oats

Instructions:

1. Preheat oven to 350°F.  Line two cookie sheets with parchment paper.
2. In a large bowl, whisk together flour, baking soda substitute, and coriander/Ceylon cinnamon and set aside.
3. In a stand mixing bowl, first cream together plant-based butter and sugars for about 2 minutes, then add in egg substitute, molasses, vanilla extract, and salt until wet mixture is fluffy.
4. Mix in flour mixture until fully combined.
5. Remove stand bowl and stir in oats.
6. Form balls about (1 to 1½-tablespoons)  and place onto sheets, leaving enough space for them to spread.
7. Bake for 16 minutes or until edges are set.
8. Keep cookies on baking sheets until they are stable enough to transfer to wire racks and then cool completely.
9. Enjoy!

Don’t have turbinado sugar? Substitute it with equal amounts of coconut sugar or maple syrup in its stead. You may substitute organic cane sugar with 3 tablespoons honey or agave nectar.

The Best Baking Egg Substitute (recipe coming soon)!