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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I remember my dad making these for me when I was little, and recently I pulled back out his recipe and veganized it so I could remember him and his wonderful cooking. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup margarine, softened (use a vegan one like earth balance) |
2 cups raw sugar |
3 teaspoons ener-g egg substitute, mixed with |
4 tablespoons warm water |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 1/4 cups rolled oats |
2/3 cup semisweet vegan chocolate chips |
2/3 cup chopped pecans |
2/3 cup shredded coconut |
Directions:
1. Preheat oven to 350°F
2. Grease baking sheets.
3. Sift flour, baking powder, baking soda, and salt together.
4. Set aside.
5. In a large bowl, cream margarine & sugar until light and fluffy.
6. Beat in egg replacer gradually, then stir in vanilla & almond extracts and coconut.
7. Gradually stir in the already-mixed dry ingredients.
8. Stir in rolled oats, chocolate chips, and pecans.
9. Drop by rounded teaspoonfuls onto the greased baking sheets.
10. Bake for 10-15 minutes.
11. Allow cookies to cool 5 minutes before removing from baking sheets.
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