Chocolate Chip, Oatmeal, Walnut and Coconut Cookies

"These are honestly the best cookies I personally have ever tasted. I spotted this recipe at a veg recipe site the night before I had promised to make dozens of cookies for an event. They were a huge hit!"
photo by Chefcrystal photo by Chefcrystal
photo by Chefcrystal
photo by Chefcrystal photo by Chefcrystal
Ready In:
24 cookies




  • Cream together the softened margarine, sugars, egg replacer, and vanilla.
  • In a separate bowl, mix the flour, salt, baking soda and baking powder.
  • Add this to the creamed mixture.
  • Stir in the remaining ingredients.
  • Drop by spoonful onto an ungreased cookie sheet and bake at 375° for 14 minutes.
  • Turn sheets around halfway through baking (and switch racks too, if baking more than one sheet at a time).
  • Cool well before removing from sheet.

Questions & Replies

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  1. mnorcie
    What is the nutritional information with using real butter and eggs? I'm especially interested in the carbs and calories.


  1. Robin W
    These cookies were delicious. I have been cooking up a storm for the last month trying to test recipes to start my own business and last night after trying these cookies, my husband said these were the best yet! As we are not vegans, I did use non-vegan items. It worked fine but they did cook a little faster than the original recipe.
  2. Gina Wilkerson
    Excellent easy recipe - I made w/out coconut and it was still good. Also, substituted oat flour for the oat meal and it worked just fine.
  3. John  Dorothy Sinnar
    We are not vegans, but these chocolate chip cookies are the best ever!!!!!!
  4. Chef Pollo
    These are great! Different than what we have been making. I made them non-vegan and I think what Robin W says, that they cooked a little faster, is true? So, 12 mins was prob. fine... next time! Thanks!
  5. Clluck
    I just finished making these cookies and they are super yummy. I, like most others it seems, used butter and eggs I also made them with only 3/4 the butter called for and 1/2 a cup of creamy peanut butter and it makes them so tasty and the consistency is really great too. Mine did yield about 40 cookies rather than the 24 so that's something to keep in mind.


  1. Messy44
    5 from the crew - these are smashing. do chill the dough, they come out perfectly. did not use walnuts as i was out, and used maple flavoring in place of vanilla. everything else exactly as written. took 12 minutes. awesome and will definitely go in the forever file. thanks!
  2. kmbudd2000
    These cookies are great! I used butter and eggs, but only 3/4 cup sugar and substituted raisins for walnuts. They were just sweet enough and I will make them again and again. Thanks for sharing.
  3. Tisherself
    DH made this recipe recently on a snowy day, and they were truly delicious! What a great combination of flavors. He did use two eggs. And he used butter instead of margarine.
  4. canthelpmyself
    This is a fantastic recipe and I have made it at least 2 dozen times. There are a few changes I made that I think make them even better. Firstly instead of the marg I use just under 1/2cup of coconut oil, I use a linseed and water mixture for the egg replacement (recipe 19402), use 2 cups of non wheat flour (usually spelt but the last batches I used half rice, half organic white wheat) +1/4cup oat flour, and also found that 1 cup of choc chips was too much so I cut it back to 3/4. I've done many different things with this recipe and usually use peanuts not walnuts, adding glace cherries or cranberries is nice and pistachios looks nice too and I use raw suger instead of white and have used it instead of brown as well. Thanks for posting.
  5. sunnybono
    This is a very good cookie. I particularly loved the addition of the coconut. The only differences I used were two real eggs and chopped pecans instead of walnuts. Otherwise I followed it perfectly. Oops...I also wasn't watching and put in a whole TBSP of vanilla extract, but it was immitation so it wasn't too actually was an excellent mistake. I will say that the the baking time of 14 minutes at 375 made the cookies far too done. My next batch had been scooped with a #40 sweeping bar scoop and then frozen and baked at 350 for 10-12 minutes. They were just right and very very moist and chewy. One more thing is that I would up the chocolate chips to 1 & 1/2 cups. Thanks Carol for a wonderful recipe that I will add to my recipe book.


As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
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