Here is another favorite from the book Vegan Cookies Invade Your Cookie Jar. It is my go-to cookie when I want a delicious homemade chocolate chip cookie. It is versatile because you can make it as a plain chocolate chip cookie, or include all the ingredients like pecans and shredded coconut. I used to make it without nuts and coconut because I wasn't sure I would like a cookie with those in it. Let me tell you: try it and don't wait as long as I did!! It is a magical combination. Everyone I serve them too wants to eat like 5 or 10 each.
Again, if you want a great dessert cookbook that doesn't use eggs or dairy, check this book out from your library or snag a copy for yourself.
Cowboy Cookies (from Vegan Cookie Invade Your Cookie Jar pg 48)
dry:
2 cups quick-cooking oats
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
wet:
2/3 cup oil
2/3 cup sugar
3/4 cup brown sugar
1/2 cup nondairy milk
1 Tb ground flax seeds (I often omit this due to forgetting, or not having it on hand)
1 tsp vanilla extract
other:
1 cup shredded coconut (optional)
1 cup dairy-free chocolate chips (I only put in about 1/2 cup of the mini sized)
1 cup pecans (optional)
In a large bowl, mix all the dry ingredients together. In a medium bowl mix all the wet ingredients together. Really beat it vigorously so the sugar and oils have that "special reaction together" that cooks talk about. Combine wet and dry and then add coconut, chocolate, and pecans.
Line baking sheets with parchment paper. Drop golf ball sized balls and bake at 350 for 14-16 minutes.
Again, if you want a great dessert cookbook that doesn't use eggs or dairy, check this book out from your library or snag a copy for yourself.
Cowboy Cookies (from Vegan Cookie Invade Your Cookie Jar pg 48)
dry:
2 cups quick-cooking oats
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
wet:
2/3 cup oil
2/3 cup sugar
3/4 cup brown sugar
1/2 cup nondairy milk
1 Tb ground flax seeds (I often omit this due to forgetting, or not having it on hand)
1 tsp vanilla extract
other:
1 cup shredded coconut (optional)
1 cup dairy-free chocolate chips (I only put in about 1/2 cup of the mini sized)
1 cup pecans (optional)
In a large bowl, mix all the dry ingredients together. In a medium bowl mix all the wet ingredients together. Really beat it vigorously so the sugar and oils have that "special reaction together" that cooks talk about. Combine wet and dry and then add coconut, chocolate, and pecans.
Line baking sheets with parchment paper. Drop golf ball sized balls and bake at 350 for 14-16 minutes.
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