1/2 cup dairy-free margarine (Fleishmann's makes a margarine that does not contain whey and is lactose free), at room temperature
1/2 cup sugar
1/2 cup packed brown sugar
Mixed together: 1-1/2 tablespoons of vegetable oil, 1-1/2 tablespoons water, and 1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon water
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup quick cooking oats
* Important: Be sure each ingredient used is completely milk-, nut-, and egg-free.
Preheat oven to 350 degrees F.
In a large bowl, cream together margarine, sugar, and brown sugar. Add oil-water-baking powder mixture and remaining ingredients; mix well.
Drop dough by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 minutes or until lightly browned. Cool on cookie sheets 1 minute before removing to wire racks to cool completely.
Derived from Linda Marienhoff Coss' "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook", which I higly recommend! http://www.foodallergycookbook.com/