These are almost vegan because I used eggs instead of the egg replacement on this one. I haven’t been able to find a good egg replacer at my local health store. But I have been eyeing this recipe and I have been craving cookies so I just went ahead and made this. I got this recipe for the Earth Balance website and they are so delicious – especially straight out of the oven! I didn’t add any of the gum stuff in this one and it tastes so much better than my scones AND it didn’t fall apart on me.
This recipe made about 24 cookies and I ended up adding a little extra stuff and changing a few things here and there from the original recipe. But it ended up being just fine anyway!
1 1/2 cups gluten free rolled oats (I still had some Quacker Brown Sugar Oatmeal so I used that instead)
3/4 cup gluten free all purpose baking flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Earth Balance stick, softened
1/3 cup organic cane sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup vegan chocolate chips
1/2 cup sweetened, shredded coconut
1 egg replacer equivalent to one egg (I used an egg)
a splash of cashew milk
Preheat oven to 350F. Line a tray with parchment paper or grease the tray.
Mix the oats, flour, baking powder, and salt in a large bowl.
In another bowl, mix Earth Balance and sugars with a hand mixer until light and fluffy. Add in egg and vanilla and almond extract and mix until combined.
Add the egg mixture into the oat mixture and stir until combined; then fold in the chocolate chips and coconut. If it’s too dry, add a splash of cashew milk and mix.
Scoop out a spoonful of the mixture and place on cookie sheet. Bake approximately 15 minutes or until golden brown.
Remove the cookies and place them on a cooling rack.