This recipe is from Vegan Life Colorado.

 

• 1/2 cup Earth Balance non-hydrogenated margarine

• 1/3 cup sunflower oil, expeller pressed (or use 2/3 cup oil in recipe and NO Earth Balance.)

• 1 cup natural brown sugar

• 1 cup raw sugar

• 3/4 cup soymilk

• 2 tsp. vanilla

• 1 1/2 cups organic unbleached white flour

• 1 cup organic whole-wheat flour

• 1 tsp. Rumford Baking powder

• 1 tsp. Bobs Red Mill baking soda

• 1 tsp. salt

• 3 cups organic quick oats

• 3/4 cups Tropical Source non-dairy semi-sweet chocolate chips or Thompson raisins

• 1 cup chopped walnuts

 

Cream margarine, oil and sugars.  Add soymilk and vanilla. Beat until smooth.  Beat in flours, baking powder, soda and salt.  Add oats and chocolate chips or raisins and mix well.  Cover and let rest 15 minutes.  Pre-heat oven to 350 degrees.  Drop by tablespoonfuls, about 1 ½ inches apart, on a lightly oiled cookie sheet.  A small ice-cream scoop works very well.  Press lumps of dough slightly with the back of a spatula. Bake for 15 minutes or until undersides are just turning brown.