Another favorite classic cookie! Full of fiber, rich in iron and taste good, ubetcha! Don't even bother getting your cookie jar out, these won't last long!
2 T ground flax seed (equivalent of 2 eggs)
6 T water
1 c "Earth Balance" buttery sticks or spread (softened)
1 - 1/2 c firmly Vegan packed dark brown sugar
1/4 c Vegan cane sugar
2 t vanilla
1 - 3/4 c flour (unbleached or whole wheat pastry flour)
1/2 c oat OR wheat bran
1 - 1/2 t baking powder
1/2 t ground cinnamon
1/2 t ground nutmeg
3 c rolled oats (not quick cooking)
1 c raisins OR dried cranberries
1/2 c coconut (optional)
Preheat oven to 350 degrees. In a large bowl (or food processor), whip together the flaxseed and the water, until it becomes gummy. Cream together the "Earth Balance" buttery spread or sticks, sugars, vanilla and flaxseed mixture until well blended.
In a separate bowl, mix flour, bran, baking powder, cinnamon and nutmeg. Add to the buttery mixture until blended and smooth. At this point if using a food processor, stop! Stir in the rolled oats and raisins by hand until combined.
Using a tablespoon scoop up some dough and place onto a greased cookie sheet. Grease your fingers to spread cookie dough out into 1/2 inch circles. Bake until the cookies are golden brown, 12-15 minutes. Remove from the oven and let cool awhile before taking them off of the cookie sheet. Finish cooling on a baking rack.
Makes approx. 3 - 1/2 dozen cookies
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