R-U-Oating Oatmeal Raisin Cookies

Prepare the egg replacer according to package instructions, mixing with 2 tbsp water until it reaches a consistency similar to beaten egg.

Cream together vegan margarine and demerara or brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes of mixing.

Incorporate the prepared egg replacer and vanilla extract into the margarine mixture, stirring until well combined.

In a separate bowl, whisk together flour, ground cinnamon, salt, and baking soda.

Add the dry ingredient mixture to the wet ingredients and fold gently until just combined, being careful not to overmix.

Stir in quick oats and raisins until evenly distributed throughout the dough.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 10-12 minutes until the edges are golden brown but the centers still appear slightly underbaked.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.