LuAnn's Chewy Chocolate Chip Cookies
with Pecans and Coconut (dairy- and egg-free)

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Ingredients

  • 1 (2-layer size) Original Butter Recipe cake mix (I used Duncan Hines)
  • 1/2 cup quick cooking oats
  • 1/2 cup firm silken tofu
  • 1/4 pound non-dairy buttery spread (1 stick), melted (1/2 cup) (I use Earth Balance)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup semisweet chocolate chips (check bag to avoid milk or milkfat)
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup roasted and salted pecans, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a large baking sheet with no-stick cooking spray.
  2. Combine the cake mix, oats, tofu, melted margarine and vanilla and almond extracts in the mixing bowl of an electric mixer. Beat until well mixed.
  3. Stir in the chocolate chips, coconut, and pecans.
  4. Using a small-capacity ice cream-type scoop, drop mounds of dough approximately 2 inches apart on the prepared baking sheet.
  5. Place pan in the center of the preheated oven. Bake for 10 to 12 minutes, or until set.
  6. Cool cookies on pan for several minutes before removing to wire rack to cool completely.
  7. Store in an airtight container.

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; adapted from Amazing Meals, volume II.