Vegan Ranger Cookies

So I wrote awhile back about making vegan oatmeal cookies and thought it is long overdue to finally post the recipe with pictures. I am an improviser, not a visionary, and this is always apparent when I bake and cook. Thus, this is an original recipe from one of my favorite cookbooks, Better Homes and Gardens, and the recipe has been adapted to be vegan. The original recipe is very good and makes a crispy cookie on the outside and chewy on the inside. This adapted and vegan version produces a cake-like cookie and very moist. I would recommend these cookies as a snack, dessert, and even for breakfast as they are quite healthy. The next time I make these I would like to fashion them into breakfast bars. Maybe take the batter and spread it onto a jelly roll pan and cut when they are cool.

Vegan Ranger Cookies

350 degrees- Makes at least 2 dozen cookies

1/2 cup vegan margarine (**Note: most margarines are vegan; however, it is best to look for one that is heart healthy with no hydrogenated oils)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1-1/2 tsp. EnerG Egg Replacer + 2 T warm water, mixed well

1 tsp. vanilla

3/4 cup whole wheat flour (If you do not have WW flour, use the same amount of AP flour.)

1/2 cup AP flour

2 cups rolled oats

1 cup flaked coconut

1 cup raisins

1/4 – 1/2 cup unsweetened applesauce (mix in to make batter moist, if needed)

Beat butter 30 seconds. Add sugars, baking powder and soda. Beat in egg replacer mixture and vanilla. Mix in flour. Mix in additional applesauce at this point, if needed, to make mixture moist and not crumbly. (I find 1/4 cup applesauce is plenty). Mix in oats, coconut, and raisins. Using teaspoon size amounts of dough, roll into balls and place on to ungreased cookie sheets. Bake at 350 degrees for 9 minutes. Cool on sheets 1 minute before removing and cool completely on wire rack. Store in a covered container. Freezes well.