Saturday, May 3, 2008

Dairy Free Oatmeal Cookies

Modified from Beth's Spicy Oatmeal Cookies at

1 cup Earth's Balance, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1+ teaspoon vanilla extract

1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1+ teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
(1 cup raisins or chocolate chips - optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the Earth's Balance, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins or chocolate chips if using. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

These were a hit with the entire family. DH and I particularly liked the ones with chocolate chips. YUM!

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