Reading Time: 2 minutes Zeger also used the cookies to spread the vegan message (Photo: Doris Zeger)
Reading Time: 2 minutes

A New
Jersey teen has raised more than $700 for charity through sales of her homemade
vegan cookies.

The 16-year-old
vegan, chef, and bodybuilder, Doris Zeger, is saving for Cycle for Survival, a fundraiser
for the Memorial Sloan Kettering Cancer Center, and its research.

This will
be Zeger’s fourth year participating, after losing her uncle to cancer in


A sophomore
at Montclair High School, Zeger does more than her fair share of extraordinary extracurriculars.

She is
riding in two Cycle for Survival events, starting a vegan club for her peers,
and will soon compete as one of the state’s first teen, female, vegan bodybuilders.

Prior to her
cookie sales, Doris said that she was happy not only to raise money for charity,
but to share her ‘love of veganism’ through her special recipe which is shown,
with her notes, below.

Doris Zeger’s awesome and delicious vegan oatmeal raisin cookie recipe 

· 1/2 cup applesauce

· ½ cup brown or raw
turbinado sugar

· ½ cup cane sugar

· ¼ cup almond milk

· splash of vanilla

· 2 cups flour

· 1 tsp baking soda

· 1 tsp baking powder

· ¾ cup oats

· ¾ cup raisins

· pinch of cinnamon

Sift the flour, baking soda, baking powder, and a tiny pinch of salt into a
really big mixing bowl.

Pour the sugar, applesauce, and vanilla into a medium mixing bowl and mix
together until it looks like grainy molasses.

Mix the wet ingredients into the dry ingredients and stir in oats. Cover
and store this bowl of dough in your refrigerator overnight.

When you’re ready to bake, preheat your oven for 15 minutes.

Put a little flour on your hands and mix the raisins into the dough.

Shape the dough into six insanely large cookies or 12 to 15 reasonable cookies.

Bake for 15 minutes at 350 and cool for an hour before eating.

· If stored in a lidded
plastic container, the cookies will stay fresh for around seven days.

According to Doris: “They’re are an amazing
pre-workout snack. The per cookie carb
count is high, but the fat is ridiculously low.”


Emily Court

Emily Court is a writer and content creator published in Plant Based News, Raise Vegan, Living Vegan and The Financial Diet. A self-described "recovering vegan hothead," she is now a pragmatic member of Vancouver's vibrant and growing plant-powered community. Hailing from Halifax, Nova Scotia, she holds a BA in Spanish and certificate in Intercultural Communication from Dalhousie University, where her thesis focused on topics of cultural and gender-based discrimination. She aims to apply a privilege-conscious and culturally sensitive approach to her work in all fields.