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Ingredients Edit

Directions Edit

  1. Preheat the oven to 375 °F.
  2. In a large bowl, cream together the oil and brown rice syrup.
  3. Add the egg replacer and vanilla extract and blend well.
  4. Add the remaining ingredients and mix, by hand, until well-blended.
  5. Drop dough by two tablespoons (one to scoop, the other to scrape) onto a baking sheet, leaving 2" between each cookie.
  6. Bake for 10–12 minutes, and let cool on racks.
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