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Oatmeal Coconut Chocolate Chip Cookie Recipe

Easy Cookie Recipe & the best vegan oatmeal cookie ever!

Oatmeal Coconut Cookies

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.

If chocolate and coconut aren't your thing, try our Classic Vegan Oatmeal Raisin Cookies. If you're more of a traditionalist, try our Serious Chocolate Chip Cookies

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

Ingredients:

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

Cookie Directions:

  1. Preheat the oven to 375 degrees
  2. Combine dry ingredients: flour, baking soda, salt and quick oats
  3. Cream the vegan spread with the sugar until light and fluffy
  4. Beat in the soymilk, lemon juice and vanilla
  5. Mix dry ingredients with the creamed mixture
  6. Stir in chocolate chips and coconut
  7. Use an ice cream scoop to measure the dough onto ungreased cookie sheets, 1 dozen to a sheet
  8. 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
  9. Remove from oven, and transfer to cooling racks using a metal spatula
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Recipe Comments:

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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