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Oatmeal Coconut Chocolate Cookies

These cookies are the bomb! You can use semi-sweet dark chocolate chips instead of the white chocolate chips for a closer to 100% vegan version.

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Servings
2 cookies
Calories Cholesterol Sat Fat Carbs
298 0mg 11g 30g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.9 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
34.0 Methane (gallons) not created by animals
416.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 18 minutes
Ingredients
  • 1/2 C buttery spread
  • 1/2 C brown sugar (packed)
  • 3 Tbsp granulated sugar
  • 1 egg replacer
  • 3/4 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C flour (unbleached all purpose)
  • 1 C oats (old fashioned)
  • 3/4 C coconut (shredded unsweetened)
  • 6 oz chocolate chips (white)
  • 3/4 C macadamia nuts (chopped)
Course Cookies, Desserts
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 18 minutes
Ingredients
  • 1/2 C buttery spread
  • 1/2 C brown sugar (packed)
  • 3 Tbsp granulated sugar
  • 1 egg replacer
  • 3/4 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C flour (unbleached all purpose)
  • 1 C oats (old fashioned)
  • 3/4 C coconut (shredded unsweetened)
  • 6 oz chocolate chips (white)
  • 3/4 C macadamia nuts (chopped)
Servings
2 cookies
Calories Cholesterol Sat Fat Carbs
298 0mg 11g 30g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.9 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
34.0 Methane (gallons) not created by animals
416.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, beat together the buttery spread and sugars with a mixer at high speed until fluffy.
    In a large bowl, beat together the buttery spread and sugars with a mixer at high speed until fluffy.
  2. Add the egg replacer; add the vanilla, baking soda, and salt.
    Add the egg replacer; add the vanilla, baking soda, and salt.
  3. Mix in the flour at a low speed; stir in the remaining ingredients.
    Mix in the flour at a low speed; stir in the remaining ingredients.
  4. Drop the cookie dough by tablespoons about two inches apart on greased cookie sheets; bake at 375 degrees for 15 to 18 minutes or until lightly browned on the bottom.
    Drop the cookie dough by tablespoons about two inches apart on greased cookie sheets; bake at 375 degrees for 15 to 18 minutes or until lightly browned on the bottom.
Recipe Notes

Cover and store for up to two hours in the refrigerator or a cool location.

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