1 1/4 c. flour

1 3/4 c. oats

1 t. baking powder

3/4 t. cinnamon

1/4 t. salt

1/2 c. chopped sweetened dried cranberries

1/2 c. chopped walnuts

1/2 c. olive oil

3/4 c. firmly packed brown sugar

1/4 c. rice milk

2 t. egg replacer (equivalent to 2 eggs)

4 T. water

1 t. vanilla

Preheat oven to 350º F.

In a medium sized bowl, combine the flour, oats, baking powder, cinnamon, salt, cranberries and walnuts. Set aside.

In a large bowl, combine the olive oil, brown sugar, rice milk, egg replacer, water and vanilla, mixing until well blended. Add the dry ingredients and stir to mix well.

Drop by rounded spoonfuls onto baking sheets lined with parchment paper. Bake until golden, 12 to 15 min., rotating front-to-back and top-to-bottom halfway through the cooking time. Let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

Vegan Planet, p. 511