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Eggless Vermont Oatmeal Cookies

"Explore the Vegetarian Chef in YOU!"

Why Eggless Vermont Oatmeal Cookies? Because when the sap is flowing in Vermont’s maple trees and it is maple sugar time in Vermont, these are the home made delights that grace tables all over the state! They are another flavorful, tender vegan cookie. They keep well when stored in an air tight container -- but only if they somehow remain hidden from your cookie monsters who are hunting for them in your vegetarian kitchen! Preheat Oven to 350º


  • 1 ½ Cup Unbleached White or White Whole Wheat Flour
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt
  • 1 Cup + 1 Tbsp Maple Syrup
  • ½ Cup Corn Oil
  • ¼ Cup Soy Milk
  • 1½ Cup Ener-G Egg Replacer
  • 1 tsp Cinnamon
  • 1 tsp Frontier Non-Alcoholic Vanilla Extract
  • 1¾ Cup Rolled Oats (uncooked)
  • ½ Cup Raisins or Sultanas (Golden Raisins)
Eggless Vermont Oatmeal Cookies


Cream together Corn Oil, Maple Syrup. Whip Soy Milk and Egg Replacer together. Add dry ingredients. Drop onto un-greased cookie sheet by tsps full. Bake at 350º until golden brown around the edges. About 10- 12 minutes.

Remove to a wire rack to cool. Store in an airtight tin in layers separated by waxed paper.
Recipes by Chef Bette

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