Oatmeal Cookies

1 cup coconut oil

1/2 cup granulated sugar

1 cup brown sugar

3 tsp. EnerG Egg Replacer*

4 Tbsp. water

1 tsp. pure vanilla

1 1/2 cups gluten-flour blend**

1 tsp. baking soda

1/8 tsp. baking powder

1/2 tsp. salt

3 cups rolled oats

1 cup chocolate chips***

Cream together coconut oil and sugars. Add vanilla, egg substitute and mix well. Add dry ingredients, continuing to blend with mixer. If ingredients are too dry, add a little more water. Gently stir in chocolate chips. Scoop cookies onto a baking stone or cookie sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, until golden. Allow to cool on baking stone and remove when cooled.

Variations: add cinnamon, raisins, walnuts, or extra vanilla or almond extract.

*3 tsp. egg replacer is equal to three eggs. You may use eggs if desired.

**I used Montina flour and coconut flour in equal portions. For those who can use gluten products, an equal amount of whole wheat pastry flour or all-purpose flour can be used. You can even use all-purpose wheat flour if you prefer.

***Carob chips can replace chocolate chips, although a vegan AND gluten-free version of carob chips is yet to be found.

Serve with your favorite autumn tea and enjoy!