Makes 18-24 cookies
Ingredients
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon
1 cup dried strawberries, chopped fine
¾ cup margarine
½ cup sugar
1 cup brown sugar, packed
1 teaspoon fresh ginger, peeled and freshly grated
1 ½ teaspoons vanilla extract
½ cup almond milk
3 cups rolled oats
Directions
Preheat oven to 350°F. Prepare a couple of baking sheets by lining them with parchment paper. Set aside.
In a large mixing bowl combine the flour, baking soda, salt, spices and strawberries. Set aside. Beat together the margarine, sugars, vanilla and fresh ginger until light and fluffy. Add the soy milk and whisk until smooth. Slowly add the flour to the liquid a little at a time until incorporated and it is a thick smooth batter. Add the oats slowly and mix well until incorporated as well. Drop spoonfuls onto the prepared baking sheets and flatten each ball slightly. Bake approximately 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Take cookies off baking sheet carefully using a spatula and put them on a surface to cool. (The hot pan will continue to bake them.)