Oatmeal Chocolate Chip Cookies

This variation, adapted from The Joy of Vegan Baking, makes both a hearty cookie and one with an unexpected delicate flavor thanks to the touch of cinnamon and nutmeg. Go with raisins instead of chocolate chips if you're traditional.

6 tablespoons water

2 tablespoons ground flaxseed

1 cup Earth Balance butter

1-1/2 cups brown sugar

1/4 cup evaporated cane juice sugar

2 teaspoons vanilla extract

2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups rolled oats

1 cup chocolate chips

Preheat oven to 350 degrees and lightly grease cookie sheets. In a blender, add the water and flaxseed; whip until thickened. In a mixing bowl, beat together the butter, sugars, flaxseed mixture and vanilla until blended. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon and nutmeg. Gradually mix the dry ingredients into the wet ingredients. Stir in the oats and chocolate chips until combined. Drop on prepared cookie sheets and lightly press down the tops slightly. Baking until golden brown, about 12 to 15 minutes. Remove from oven and let cool on cookie sheets a few minutes before transferring to a wire rack.