2 1/2 cups all purpose flour
1 cup dark-brown sugar
1tsp baking powder
1tsp baking soda
1/2 cup milk (or liquid chai mix, eggnog, coffee, whatever)
1/2 cup vegetable oil (canola or light olive oil, ususally)
1 small container of egg substitute (1/2 cup, methinks–equivalent of a large egg)
Put the dry ingredients in a fairly large mixing bowl, add in whatever you are using for further flavor (extracts, chopped fruit, nuts, choc. chips, etc.) then add in the liquid ingredients. Mix thoroughly by hand, drop by teaspoonfuls onto a baking sheet. Bake at 350F for 10 minutes exactly.
For the cocoa chai cookies, I put in 1/2 cup cocoa powder and subbed the 1/2 cup of milk with 1/2 cup of Oregon Chai mix. For the oatmeal/butterscotch/golden-raisin/date/rum cookies, I used all of the above ingredients in small handfuls–probably 1/4-1/2 cup each (‘cept for the rum flavoring, which I used about 2.5 teaspoons)
These are fairly soft cookies, though not gooey. As you can see, the ingredient list is fairly inoffensive, and they are probably less deadly than most holiday cookies, while still tasting pretty darned good, if I may say so as the baker.
1. Cocoa-chai-spice cookies
2. Mochachino-chocolate chip (instant coffee & black cocoa, plus choc. chip)
3. Extra snappy ginger-snap cookies fortified with candied ginger and a dose of white pepper for extra kick.
4. Golden raisin, date, butterscotch-chip, oatmeal.
5. Regular raisin, golden raisin, date, dried apricot, candied ginger, craisin, and spice cookies.
Oh, and as a side note, the fuller flavor olive oils, plus a little vanilla and a little jasmine extract make for a really good cookie. Slivered almonds, chopped up dried apricot, and chopped-up dried lychee go great in that. The more flavorful oil gives it a slightly floral under-note, and the scent of that suggested that a mingling of the jasmine essence (used to flavor/scent tea) would go well.