Community Pick
Chocolate Chip, Oatmeal, Walnut and Coconut Cookies
photo by Chefcrystal
- Ready In:
- 24mins
- Ingredients:
- 13
- Yields:
-
24 cookies
ingredients
- 1 cup margarine
- 3⁄4 cup brown sugar
- 3⁄4 cup sugar
- 2 egg substitute (I like Ener-G egg replacer)
- 1 teaspoon vanilla
- 2 1⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon baking powder
- 1 cup chocolate chips (I am a fan of Sunspire and Tropical Source)
- 1⁄2 cup rolled oats
- 1⁄2 cup shredded coconut
- 1⁄2 cup chopped walnuts
directions
- Cream together the softened margarine, sugars, egg replacer, and vanilla.
- In a separate bowl, mix the flour, salt, baking soda and baking powder.
- Add this to the creamed mixture.
- Stir in the remaining ingredients.
- Drop by spoonful onto an ungreased cookie sheet and bake at 375° for 14 minutes.
- Turn sheets around halfway through baking (and switch racks too, if baking more than one sheet at a time).
- Cool well before removing from sheet.
Reviews
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These cookies were delicious. I have been cooking up a storm for the last month trying to test recipes to start my own business and last night after trying these cookies, my husband said these were the best yet! As we are not vegans, I did use non-vegan items. It worked fine but they did cook a little faster than the original recipe.
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I just finished making these cookies and they are super yummy. I, like most others it seems, used butter and eggs I also made them with only 3/4 the butter called for and 1/2 a cup of creamy peanut butter and it makes them so tasty and the consistency is really great too. Mine did yield about 40 cookies rather than the 24 so that's something to keep in mind.
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Tweaks
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This is a fantastic recipe and I have made it at least 2 dozen times. There are a few changes I made that I think make them even better. Firstly instead of the marg I use just under 1/2cup of coconut oil, I use a linseed and water mixture for the egg replacement (recipe 19402), use 2 cups of non wheat flour (usually spelt but the last batches I used half rice, half organic white wheat) +1/4cup oat flour, and also found that 1 cup of choc chips was too much so I cut it back to 3/4. I've done many different things with this recipe and usually use peanuts not walnuts, adding glace cherries or cranberries is nice and pistachios looks nice too and I use raw suger instead of white and have used it instead of brown as well. Thanks for posting.
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This is a very good cookie. I particularly loved the addition of the coconut. The only differences I used were two real eggs and chopped pecans instead of walnuts. Otherwise I followed it perfectly. Oops...I also wasn't watching and put in a whole TBSP of vanilla extract, but it was immitation so it wasn't too strong...it actually was an excellent mistake. I will say that the the baking time of 14 minutes at 375 made the cookies far too done. My next batch had been scooped with a #40 sweeping bar scoop and then frozen and baked at 350 for 10-12 minutes. They were just right and very very moist and chewy. One more thing is that I would up the chocolate chips to 1 & 1/2 cups. Thanks Carol for a wonderful recipe that I will add to my recipe book.
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!