I’ve been playing around with this recipe and this is my favorite version thus far. It’s vegan but can be made with an egg if you prefer (just leave out the water & flaxseed in that case.) Until our backyard hens start producing we just default to vegan. So, recipe:
1 heaping tablespoon ground flaxseed combined with
1/2 c water (Mix these first, they’ll form an egg like consistency)
Then add in:
3/4 c brown sugar
3/4 c white sugar
3/4 c canola oil
1 t vanilla
1 t salt
Mix well, then stir in:
2 c flour (I did 1 white, 1 wheat)
2 t baking powder
1 t baking soda
1 1/2 to 2 c quick oats
1 c diced nuts (or not)
1 c chocolate chips (or craisins, etc)
Optional – M&Ms, crisp rice cereal for crunch, coconut, etc.
Scoop onto well greased cookie sheet or use a silicone mat, and bake at 350 degrees around 10 minutes. Let cool a minute then transfer to cooling rack. These can be baked as small scoops or use 1/4 cup measuring for giant cookies.
Each batch of these turns out different depending on what I add for mix ins, which can obviously thicken them up more like cake cookies or make them thin and flat and chewy. I prefer the flat, chewy, slightly underdone. Since these are egg free they are safe to bake a short time and leave gooey. Or just eat the dough, which is also yummy!
We use ground light flax we buy in a bulk bag from Sams (or Costco has a jar of it, and some local grocers.) You can also buy flaxseed whole and grind it yourself, I’ve just been too lazy to price it out and try that method. We used flaxseed instead of egg in everything because of our egg allergy boy – pancakes, waffles, cookies, muffins, coffeecakes. We use baking powder instead of egg in our cornbread. For desserts like lemon bars we use silken tofu, for lemon curd or key lime pie we use cornstarch instead of egg. The only thing we’ve not been able to figure out is creme brulee – it’s pretty egg dependent. 😀