Eggless OatMeal & Whole Wheat Cranberry Cookies

If you are do include Wheat and Oats in your diet, you should definitely try this one. Absolutely tasty and you can't taste the whole wheat flour at all in this cookie. I came across this recipe in the Quaker Oats Container and made few modifications, like replacing the eggs with ener-g egg replacer and substituting Whole wheat flour instead of all purpose flour and also omitting the white chocolate chip cookies. With sweet and tart taste of cranberries and with the texture of Oats and the raw sugar, they taste just perfect. Do try this out and let me know how it turned out.



Gluten is a special type of protein that is commonly found in wheat, barley, rye, kamut, spelt and triticale. So if you are sensitive to gluten this recipe is not for you.





Preparation Time - 10 Minutes

Cooking Time - 15 Minutes

Serves





Ingredients



Butter - 2/3 Cup

Raw Sugar - 2/3 Cup

Ener-g Egg Replacer - (3 Tsp + 2 Tbsp Warm Water)

Old Fashioned Quaker Oats - 1 1/2 Cups

Whole Wheat Flour - 1 1/2 Cups

Baking Soda - 1 Tsp

Salt - 1/2 Tsp

Dried Cranberries (Sweetened with fruit juice) - 1/2 Cup



Method



1) Beat the Ener-g Egg replacer with the warm water till frothy.



2) Cream the butter and sugar and then add the ener-g and water mixture.



3) Combine the whole wheat flour, oats, baking soda, salt and dried cranberries.



4) Preheat oven to 350 degrees Fahrenheit and line a cookie tray with parchment paper.



5) Now add the dry ingredients to the wet mixture and combine with your hands to form a dough.



6)  Place small amount of dough(a small ball sized) in the parchment paper and  flatten them using your hand.



7) Leave enough space as the cookies will expand while baking and bake for 10-15 minutes till they are completely baked.



8) Cool in a wire rack and transfer to a airtight container. Keeps well at temperature for at least a week.



Notes - I left out the chocolate chips, so if you have sweet tooth, add more sugar instead of the sweetness of the chocolate chips. When you are adding more sugar, you might need to add little more of water to hold the dough, so add in small amounts and see. You can also add little bit of milk instead of water but the cookies will become very soft. If  you don't have ener-g egg replacer, replace it with corn starch and corn starch will give a very crunchy cookies.

Event Participation



1) This dish goes to Cooking with Wheat event hosted by Suma and started by Priya.

Posted in: cookie recipe, cookies, how to make eggless cookies, how to make oatmeal cranberry cookies, Oats, whole wheat