This recipe is naturally egg and dairy free, so no need for egg replacer.
* 3 cups rolled oats
* 1 1/4 cup unbleached all-purpose flour
* 1/3 cup ground flaxseed meal
* 1/3 cup white granulated sugar
* 2 t. cinnamon
* 1 t. baking soda
* 1 1/2 t. salt
* 1 cup packed dark brown sugar
* 1/4 cup water
* 3/4 cup plus 2 T. canola oil
* 1/3 cup maple syrup
* 1/4 cup soy or rice milk
* 1 1/3 cups raisins
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Combine dry ingredients (oats through salt, but NOT brown sugar) in a large bowl, mix well. In a separate small bowl, whisk together brown sugar, water, oil, maple syrup and soy/rice milk. Stir wet ingredients into dry ingredients and mix until combined. Stir in raisins. Batter with be thick and sticky. Using hands, roll dough into balls and place on prepared cookie sheets approx. 2 inches apart. Rinse hands and use a wet palm to flatten cookies slightly. Bake one cookie sheet at a time for 12 to 18 minutes, depending on size of balls, until edges begin to brown. Allow to cool on cookie sheet for 5 minutes before transferring to wire rack to cool.