Oatmeal-Dark Chocolate Cookies
with Coconut and Almonds

No Photo

Ingredients

  • 1 cup vegetable shortening
  • 1/2 cup non-dairy buttery spread (I use Earth Balance)
  • 1 1/2 cups brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oatmeal
  • 1 1/2 cups whole wheat flour
  • 2 cups dark chocolate chips (or raisins)
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup soy milk
  • No-stick cooking spray

Instructions

  1. Preheat oven to 375 degrees F. Set out two large baking sheets.
  2. Using an electric mixer on medium-high speed, cream the shortening, buttery spread and brown sugar together. Beat in the salt, cinnamon and vanilla extract.
  3. On low speed, mix in the oatmeal and whole wheat flour. Next, mix in the chocolate chips (or raisins), coconut and nuts. Lastly, mix in milk – 1 tablespoonful at a time – just until the dough is no longer crumbly but can be pressed together into into balls.
  4. Using a 1/4 cup (2-ounce) capacity ice cream-type scoop or dry measuring cup, scoop up 1/4 cup portions of dough, then drop onto ungreased baking sheets about 3 inches apart. Spray hands with no-stick cooking spray, then shape each mound of dough into a ball. Press the balls to 1/4-inch thickness (for crisper cookies) or 1/2-inch thickness (for chewier cookies).
  5. Bake cookies, one sheet at a time, in the preheated oven for 10 to 12 minutes.
  6. Cool completely, then store in an airtight container.

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume set of family-approved plant-based recipes; adapted from The Vegetarian Passport Cookbook: Simple Vegetarian Dishes from Around the World by Linda Woolven.