Simply Satisfying – Vegan Chocolate Chip / Coconut Cookies

20140321_121356These vegan friendly cookies are yummy enough for non-vegans too.  They do not include the usual suspects (dairy such as  butter, or eggs) nor refined sugar and all-purpose flour that are commonly used to make cookies.

 

They include:

1 cup instant oatmeal (or rolled oats)

½ cup coconut flour

½ cup whole wheat pastry flour

½ tsp. baking soda

¼ tsp. fine seasalt

Sprinkling of ground Cinnamon (about ¼ – ½ tsp.)

¾ cup firmly packed dark brown sugar (I used organic dark cane)

1/3 cup canola oil

¼ cup almond milk (I used the unsweetened version)

2 tsp. pure vanilla extract (or 1 ½ tsp. & ½ tsp. of almond extract)

½ cup vegan semisweet chocolate chips (like Sunspire – veganstore.com)

½ cup of unsweetened coconut flakes (optional)

Note: For my first batch I used a combo of Ghirardelli milk & semi-sweet chocolate chips that were on hand.

Preheat oven to 350 F.  Line two baking sheets with parchment paper.

In a large bowl, whisk together oatmeal (or oats), pastry flour, coconut flour, baking soda, cinnamon & seasalt.

In a medium bowl, whisk together brown sugar, oil, almond milk, vanilla (or combo of vanilla & almond extract); pour mixture into the batter and stir until combined.  Stir in chocolate chips and coconut flakes.

For each cookie, drop 1 Tbsp. (or 2 Tbsp. for bigger cookies) of dough 2 inches apart onto the baking sheets.  Note: Some of the dough might fall apart as you try to drop it – just roll it in your hands a little to shape it before putting it back on the sheet.  It will still bake okay.

Bake for about 15 minutes. Let them cool slightly before moving them to a plate or tray.  ENJOY these delicious guilt free cookies.

You can try substituting peanut butter instead of the coconut flakes or even adding a bit of natural peanut butter to the mix.  I haven’t tried this yet but it definitely sounds good.

Do you have a great vegan cookie recipe you’d like to share?

 

 

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