Prep 15 mins
Cook 15 mins
I remember my dad making these for me when I was little, and recently I pulled back out his recipe and veganized it so I could remember him and his wonderful cooking.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup margarine, softened (use a vegan one like Earth Balance)
- 2 cups raw sugar
- 3 teaspoons Ener-G Egg Substitute, mixed with
- 4 tablespoons warm water
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1 1⁄4 cups rolled oats
- 2⁄3 cup semisweet vegan chocolate chips
- 2⁄3 cup chopped pecans
- 2⁄3 cup shredded coconut
- Preheat oven to 350°F
- Grease baking sheets.
- Sift flour, baking powder, baking soda, and salt together.
- Set aside.
- In a large bowl, cream margarine & sugar until light and fluffy.
- Beat in egg replacer gradually, then stir in vanilla & almond extracts and coconut.
- Gradually stir in the already-mixed dry ingredients.
- Stir in rolled oats, chocolate chips, and pecans.
- Drop by rounded teaspoonfuls onto the greased baking sheets.
- Bake for 10-15 minutes.
- Allow cookies to cool 5 minutes before removing from baking sheets.
THese are so good. never would have guessed they are vegan! usually vegan cookies are like hockey pucks. THese are as though they were made with eggs and butter. Just the right amount of sweetness. The add-ins are right for substitution. next time i make these i may add sunflower seeds instead of the peacans!
The first time I made these, they looked completely flat and we didn't think I could even get them off the cookie sheet. They slid right off after a few minutes cooling and were extremely tasty! Addictive, even. I made these a second time with shortening, but this time they were totally short (like a danish wedding cookie.) Still extremely tasty. I'm sure the texture of this cookie is supposed to fall somewhere in between those two extremes ...