Amy's Happy Tummy

These are some of the best oatmeal raisin cookies I've ever tasted!  The flax, oats, and raisins give it a healthy feel, while the sweet goodness stills reminds you that it is dessert! Ingredients: 1/2 cup canola oil (or just more earth balance) 1/2 cup earth balance margarine 3/4 cup brown sugar 1/2 cup cane juice crystals 1 1/2 tsp cinnamon 1/2 tsp coriander  1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 6 Tbsp. Chia gel (OR egg replacer equivalent for 2 eggs OR 2 T flaxmeal mixed with 6 T water) 1 tsp vanilla 1 1/3 cups unbleached flour (I used Bob's Red Mill Gluten Free flour Blend very successfully in this recipe!) 2 1/2 cups rolled oats 1 to 1 1/2 cups raisins Instructions: Grease a cookie sheet or lay down parchment paper; set aside.  In a large mixing bowl, cream butter and shortening with an electric mixer for 30 secs. Add brown sugar, cane sugar, spices, baking powder, baking soda, and salt. Beat until fluffy. Add egg substitute

This recipe is very easy. Measurements are pretty much the same throughout, so it's easy to memorize. I substituted flax seed for egg and like the gentle nut flavor, it adds to the dough. 1 tablespoon ground flaxseed mixed with 3 tablespoons water is the equivalent of one egg. Ingredients: 1/2 cup earth balance margarine 1/2 cup peanut butter 1/2 cup sugar cane crystals 1/2 cup brown sugar or 1/4 cup honey 1/2 tsp. baking soda 1/2 tsp. baking powder 1 Tb. ground flaxseed, mixed with 3 Tb. water 1/2 tsp. vanilla 1 1/4 cup all-purpose flour Granulated sugar Instructions: In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar cane crystals and brown sugar, baking soda, and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in flaxseed mixture and vanilla until combined. Mix in as much flour as possible with the hand mixer. Stir in