VEGAN LACEY OATMEAL COOKIES
These cookies are paper thin and delicious! Make sure you are eating them over a plate because they will crumble everywhere.
They taste like a mix between a cookie and candy, but everyone loves them!
|1 cup quick oats¼ cup All-purpose flour
½ tsp. Salt
1 ½ tsp Baking powder
1 cup White sugar
½ cup Vegan butter softened
1 Tbsp Ground Flaxseed (for 1 egg
3 Tbsp Warm water
1 tsp pure vanilla extract
Yield: 8 dozen (96 cookies)
|Preheat oven to 325° F. Cover baking sheets with non-stick foil (a must).
Make the Flaxseed egg replacement by adding ground flaxseed and warm water in a small bowl. Let it sit for at least 5 minutes to thicken.
In a medium bowl combine oats, flour, salt, and baking powder. Mix well with a wire whisk and set aside.
In a large bowl combine sugar and vegan butter with an electric mixer at medium speed to form a grainy paste. Add flaxseed/egg and vanilla and beat until smooth. Add flour mixture and blend just until combined.
Drop dough by teaspoonfuls onto baking sheets, 2 ½ inches apart. Bake for 10-12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies with fingers or a plastic spatula.
Regular Lacey Oatmeal Cookies