(For all ingredients, please use organic versions if available) Vegan Oatmeal Cookies 1½ – 3 cups oats 1½ cups white spelt flour Ener-G Egg Replacer for 2 eggs 1 cup vegan soy butter 1 cup vegan brown sugar ½ cup vegan white sugar ½ cup raisins 1½ teaspoons vanilla extract 1½ teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking soda
Put in 1 cup of softened soy butter into the mixer
Take 1 cup of vegan organic brown sugar
Take ½ a cup of vegan organic white sugar
Put this on medium high and let it whip for about a minute or two until it’s just
Really nice and creamy
Stop it in the middle and just scrape down the sides a little bit, just to make sure that you’re getting everything in the bottom of the bowl
After that’s mixed well, we are going to put in 1½ teaspoons organic vanilla
Put a vegan egg replacer and stir it together
After that’s mixed together put it on low and just drop it in.
Put 1 teaspoon of salt, 1 teaspoon of baking soda, and 1½ teaspoons of organic cinnamon
Put in 1½ cups of organic flours (put it on low and add it slowly so it doesn’t get all over the place)
Make sure that the flour is mixed well, but you don’t want to over mix it either
Put it on medium for just a few seconds
Put 1½ cups of organic oats (you can add up to 3 cups of oats in this recipe)
Put ½ a cup of raisin family (can add as many as you like)
Use a little scoopers to use them for the cookie dough
After fill up the tray, put it in a preheated 350 degree oven
Bake for about 8–10 minutes
Directions (to make a vegan buttercream icing):
Take 2 cups of vegan organic powdered sugar
Take 3 tablespoons of vegan soy butter
Take 2 tablespoons of non-hydrogenated shortening
Mix that together until it’s creamy
It can get a little clumpy. So take some soy milk and just slowly pour a little bit in until you get your desired texture. Start with a little bit because you can always add more later
Start with the blender, start it on low
Adding just a little more milk if it’s getting pretty thick
Put the blender on high
Directions (to make spice icing):
Take about half of buttercream icing and put it into another bowl
Put 1 tablespoon plus 2 teaspoons of cinnamon
Put 2 teaspoons of clove
Mix it on low for about a minute
Directions (to topping):
Put the icing in the piping bag (you can use just a little baggy and cut the end off, or actually just spoon)
Put the spice on and leave a little room for the buttercream
Make sure you get it on the cookies because it will really tops it off well
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