Ingredients
1 1/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch salt
1/4 cup corn oil
1/4 cup pineapple juice
3/4 cup packed dark brown sugar or natural sweetener
Egg replacer for 2 eggs
1/4 cup soy milk or other dairy-free milk
1 teaspoon vanilla extract
1 3/4 cups old-fashioned rolled oats
1/2 cup chopped dried cranberries
1 small can crushed pineapple (reserve juice)
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
Lightly oil two baking sheets. In a large bowl, combine the oil, juice, sugar, egg replacement mixture, soy milk, and vanilla, mixing until blended. Add the reserved dry ingredients along with the oats, cranberries, pineapple and walnuts and stir until well mixed. Drop by the spoonful onto the prepared baking sheets.
Bake until golden, 12 to 15 minutes. Cool completely before storing in an airtight container.
Makes about 30 cookies
Random thoughts about my fur~babies, knitting, crocheting, pole dancing, craft beer, being vegan, a few vegan recipes, & my life in general.
