I invented this quick 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.
Total prep & cook time: 45 min
3 Dozen 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
I just had to let you know that I made your Oatmeal Coconut Chocolate Chip cookies and they are amazing. We have been Vegan for a year now and this is the first time I've tried making cookies and am delighted to have yours be my first attempt and a definite keeper! Yum - thank you!! - Dawn D.
Made these cookies tonight. In order to reduce the fat a little, I substituted 1 cup of silken tofu for the 1 cup of vegan butter. I was a wee bit worried about doing so, but they turned out really delicious. They're more chewy than crunchy - I prefer chewy, so that worked out well. Thanks for putting together such a yummy cookie recipe. I look forward to trying more of your recipes - Rebecca L.
Just made the vegan coconut oatmeal chocolate chip cookies. They are wonderful! I keep eating one off every tray I take out of the oven -- which I'll need to stop doing as they are intended for someone else! Next time I'll try adding almonds in half of them. - Kathleen G.
I substituted some of the flour for buckwheat flour and some of the oats for barley groats & buckwheat groats. I also used canola margarine and cows milk in the recipe. They came out delicious. - Rachel H.
Savvy Veg: Awesome Rachel! One question: Were the barley and buckwheat groats cooked?
No, I just put them in raw. It was an experiment and it seemed to work ok - gave the cookies a nice crunch! - Rachel H.
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