Vegan Oatmeal Raisin Cookies - cooking recipe

Ingredients

3/4 cup vegetable oil
1/3 cup peanut butter
1/2 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
1/2 cup almond milk (or other dairy substitute)
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup raisins
1 cup rolled oatmeal
1 1/2 teaspoons egg substitute (1 1/2 teaspoons Ener-G egg replacer mixed with 1 tablespoon warm water equals 1 egg)

Preparation

Preheat oven to 350. Cover a cookie sheet with tin foil and grease with a spray of Pam or a bit of vegan margarine.
In medium bowl, mix your egg-replacer (follow directions on box). Add sugar, oil, and vanilla. Mix, then add milk. Stir in flour, baking soda, salt, and spices. If peanut butter has been refrigerated, melt (carefully) in the microwave until soft and smooth(if you burn it, throw out and try again). I put in for 15 seconds, mixed, then put in for another 15. Add to batter, and mix until texture is consistent. It will be slightly lumpy and runny.
Add batter to cookie sheet via small spoon, like a tablespoon. Do not add more or you will have an entire cookie sheet covered in cookie. Be warned! These grow very big in the oven. Bake for about 10 minutes or until the edges are brown.