This is Mom's recipe (and my Dad's favorite) that I have loved since childhood. When using margarine they don't come quite as lacy as with butter, but the taste is still the same. The extra special treat for me is that they have raisins, walnuts and chocolate chips.
Ingredients
1 cup margarine
1 cup brown sugar
1 cup sugar
1 tsp vanilla
2 tbs almond milk
2 tsp xanthan gum
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 cups quick rolled oats
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 1/2 cups vegan semisweet chocolate chips
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In a small bowl whisk together xanthan gum, flour, salt and baking soda; set aside.
Cream margarine and sugars until fluffy; beat in vanilla and almond milk. With mixer at low speed, add in flour mixture until combined. Using a wooden spoon stir oats, raisins, walnuts and chocolate chips.
Drop by rounded teaspoonfuls on parchment line baking sheet about 2 inches apart. Bake 12-15 minutes, rotating pans halfway through. The cookies will be set on the edges and soft in the middle - do not over bake!
Allow to cool about 5 minutes before moving with a spatula to a wire rack to cool completely.
Store in an airtight container for up to 5 days or freeze for about a month.
Yields approximately 6 dozen cookies.
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