Vegan Lacey Oatmeal Cookies

½ tsp.     Salt

1 ½ tsp   Baking powder

1 cup      White sugar

½ cup     Vegan butter softened

               (or shortening)

      Egg Replacement

1 Tbsp    Ground Flaxseed (for 1 egg

      &         Replacement)

3 Tbsp    Warm water

1 tsp       pure vanilla extract

Yield: 8 dozen (96 cookies)

   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.