3 teaspoons Ener-G Egg Replacer (equivalent to 2 eggs)
4 tablespoons water
1 cup non-hydrogenated, nondairy butter, room temperature, cut into pieces
1/2 cup granulated sugar
1 cup firmly packed light or dark brown sugar
1 tablespoon vanilla extract
2 1/2 cups unbleached all-purpose flour
1/2 cup quick oats (not instant)
1/2 teaspoon baking soda
Pinch of salt
2 cups nondairy semisweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350°F.

Line cookie sheets with parchment paper or use a non-stick cookie/baking sheet

In a food processor or blender, whip the Egg Replacer and water together, until it’s thick and creamy – blending it this way results in a better consistency than blending by hand.
Using an electric mixer or food processor, cream the butter, sugars and vanilla until well blended.
Add the Egg Replacer mixture and thoroughly combine.
In a separate bowl, sift the flour, baking soda and salt. Add the oats.
Add the flour mixture to the wet mixture just until it begins to form a dough.
Add chocolate chips and nuts (if using) and stir to combine.
Place dough in a bowl.
Cover with plastic wrap.
Refrigerate one hour.
To create uniform cookies use a mini ice cream scoop.
Bake cookies for 12 minutes, or until edges are lightly golden.
Let stand for 2 minutes; remove to wire racks to cool completely.

Makes approximately 3 dozen cookies