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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- 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)
In a large bowl, beat together the buttery spread and sugars with a mixer at high speed until fluffy.
Add the egg replacer; add the vanilla, baking soda, and salt.
Mix in the flour at a low speed; stir in the remaining ingredients.
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.
Cover and store for up to two hours in the refrigerator or a cool location.
© Mainly Vegan LLC