Oatmeal Coconut Chocolate Chip Cookie Recipe

Easy Cookie Recipe: The best vegan oatmeal cookie ever!

I invented this easy cookie recipe for my friend, who desired the perfect vegan cookie. He said they were the best oatmeal coconut chocolate chip cookies he ever ate! We all agreed.

If chocolate and coconut aren't your thing, or you're more of a purist, try our Classic Vegan Oatmeal Raisin Cookies. If you're more of a traditionalist, try our Serious Chocolate Chip Cookies

Besides being delicious, this is a quick and easy oatmeal cookie recipe - approximately 45 minutes from inspiration to eating, NOT including running to the store for ingredients! Enjoy with real lemonade as a summer treat, on the 4th of July, Valentine's Day, or anytime! - Sarah K, Savvy Vegetarian

Makes 3 Dozen 2 - 3 inch Cookies: 36 servings

Nutrition Data Per Serving, 39 g: 173 calories, 90 calories from fat, 21g carbohydrate, 10g fat, 90 mg sodium, 11 g sugars, 1 g dietary fiber, 2 g protein, 6% DV iron, 1% DV Calcium, very low in Cholesterol. Estimated glycemic load: 13

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 1 3/4 cups all purpose flour (use half whole wheat pastry if you prefer)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups quick oats
• 1 cup vegan spread, room temperature (Earth Balance is our preference)
• 1 cup light brown sugar, packed
• 1/2 cup soy milk

• 1 Tbsp lemon juice
• 1 Tbsp vanilla extract
• 1 cup unsweetened shredded coconut
• 1 cup semi-sweet chocolate chips

Cookie Directions:

• 1. Preheat the oven to 375 degrees
• 2. Combine dry ingredients: flour, baking soda, salt and quick oats
• 3. Cream the vegan spread with the sugar until light and fluffy
• 4. Beat in the soymilk, lemon juice and vanilla

• 5. Mix dry ingredients with the creamed mixture
• 6. Stir in chocolate chips and coconut
• 7. Use an ice cream scoop to measure the dough onto ungreased cookie sheets, 1 dozen to a sheet
• 8. Bake one sheet at a time for 10 -12 minutes, just until brown around the edges - don't overbake, or they'll be tough instead of tender
• 9. Remove from oven, and transfer to cooling racks using a metal spatula

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