Vegan Whole Wheat, Oatmeal, Chocolate Chip Cookies

Ingredients

• 30 servings flour - all purpose flour whole wheat
• 0.3 cup almond butter 
• 30 servings almond butter - peanut butter 
• 0.5 teaspoon baking soda 
• 1 cup brown sugar 
• 30 servings brown sugar - sugar white
• 0.3 cup vegan butter substitute softened
• 0.3 cup coconut oil melted
• 30 servings solidified coconut oil 
• 30 servings coconut oil - any other flavor oil neutral
• 0.3 cup cranberries dried
• 1 tablespoon ener-g egg replacer (What is ener-g?)
• 30 servings add ins - any fruit dried
• 0.3 cup pistachios chopped
• 0.5 cup cooking oats quick
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.5 cup vegan chocolate chips 
• 5 tablespoons water 
• 1.5 cups flour whole wheat

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 350F/180C for 15 minutes. Beat together the egg replacer powder and water; set aside.In a medium bowl stir together the dry ingredients.In a large bowl beat together the brown sugar, vegan butter substitute and oil. Once it is smooth add the almond butter, ener-g mix and vanilla extract and beat well.Fold in the flour mix and combine well. Stir in the chocolate chips, cranberries and pistachios.Scoop out 1 tablespoonful of dough for each cookie and place it on a baking sheet 2 inches apart. Flatten the dough lightly with fingers.
2. Bake for 12-14 minutes, or until cookies are golden brown and dry on top.
3. Remove the cookie sheet out of the oven and leave the cookies on it for another 5 minutes before transferring to a wire rack to cool completely. Store the cookies in an air tight container.