Vegan Oatmeal Coconut Cookies

The Best Oatmeal Coconut Cookies He Ever Ate!

Makes 3 Dozen 3 inch Cookies

Ingredients:

• 1 3/4 cups all purpose flour (use half whole wheat pastry if you prefer)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegan spread, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup soy milk
• 1 Tbsp lemon juice
• 1 Tbsp vanilla extract
• 1 1/2 cup rolled oats
• 1 cup unsweetened shredded coconut
• 1 1/2 cup raisins or semi-sweet chocolate chips (either is delicious)

Cookie Directions:

1. Preheat the oven to 375 degrees
2. Combine dry ingredients
3. Oil or spread wax paper on three baking sheets
4. Cream the vegan spread with the sugar until light and fluffy
5. Beat in the soymilk, lemon juice and vanilla
6. Mix dry ingredients with the creamed mixture
7. Stir in raisins or chocolate chips and coconut
8. Use an ice cream scoop to measure the dough onto the cookie sheets, 1 dozen to a sheet
9. 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
10. Remove from oven, and transfer to cooling racks using a metal spatula