Coconut Pecan Cookies (Vegan)

The best "healthy" cookie. Delicious and oh so good! These are my family's favorite cookies and we make them all the time for friends and get-togethers. They taste really great with the raisins added, but some of our friends aren't raisin fans so we usually make 1/2 with raisin and 1/2 without. I got this from the Micheff Sister, Cinda Sanders, on their cooking show last year "Holiday Cookie Swap" and its been a regular in our family the rest of the year. We usually make a double batch and put some in the freezer. These keep well in the freezer for 2 - 3 months. Be sure to store them in an airtight container. You are supposed to get about 20 cookies, but I usually have 15...maybe I make them a little bigger. ;) Update: I usually use fresh moist shredded coconut. I tried using this with dry coconut and had to add a bit of water to moisten it up enough to form cookies. Sometimes it's difficult to get the raisins to stick.

• Ready In: 33 mins
• Serves: 15-20
• Yields: 15-20 cookies

Ingredients

• 1 1⁄2 cups flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 3⁄4 cup canola oil
• 2  tablespoons soymilk
• 1  cup sugar
• 2  tablespoons cornstarch
• 1 1⁄2 tablespoons pure vanilla extract
• 2 3⁄4 cups quick oats
• 1  cup  shredded coconut
• 1  cup pecans, chopped
•  raisins, to your liking (optional)

Directions

1. Mix flour, quick oats, baking soda and salt together and set aside.
2. Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
3. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
4. They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.