Vegan Oatmeal Spice Cookies

Total Time: 47 mins Preparation Time: 25 mins Cook Time: 22 mins

Ingredients

• 1 cup grapeseed oil
• 1 cup raw sugar (turbinado)
• 1 2/3 cups rolled oats (not instant get the good, old school kind)
• 1/3 cup flax seeds (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p) or 1/3 cup sesame seeds (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p) or 1/3 cup sunflower seeds (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p) or 1/3 cup raw cashews (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p)
• 1/2 cup orange juice (freshly squeezed)
• 1 teaspoon orange rind
• 2 -3 teaspoons carrots (finely grated)
• 3 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Recipe

• 1 preheat oven to 325º.
• 2 cream together grapeseed oil and raw cane sugar. add the oats, seed-nut mixture, rice milk, orange juice, orange rind and carrot and beat well.
• 3 sift together the remaining dry ingredients. fold into creamed mixture and mix well.
• 4 drop by spoonfuls onto ungreased cookie sheet and back for 18-22 minutes, depending on your oven and the size of your cookies. i always make them big!
• 5 since these are vegan, you and your kids can eat as much dough as you want while you are making them and don’t have to worry about getting sick. they are soooo tasty and hearty, and very good for you. it’s a great way to disguise health food and get your family to try it! i like these as a quick grab and go snack, or for breakfast. my daughter and her friends like to dip them in rice milk or have them with juice.
• 6 * you can use organic brown sugar if your store doesn't carry raw cane sugar.