Vegan Coconut Oatmeal Cookies
An old-fashioned coconut cookie from my Mom's recipe collection is overhauled to make it vegan and LOADED with coconut flavours ... with zero compromise!
Ingredients
- 1/4 cup milled (or ground) flax seeds
- 1/2 cup water
- 1 cup virgin coconut oil
- 1/2 cup coconut sugar
- 1/2 cup lightly packed dark brown sugar
- 1 teaspoon vanilla
- 1 cup sweetened shredded coconut
- 1 1/2 cups quick rolled oats (I used Quaker)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 375F and line a baking sheet with parchment paper.
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Combine the flax seeds and water together in a small bowl and set aside to thicken for 5-10 minutes.
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Meanwhile, using an electric mixer on medium-high, beat the coconut oil with the coconut sugar and brown sugar for 1 minute. Add the flax mixture and vanilla and beat again to combine. Add the remaining ingredients and beat again until well combined and the mixture sticks together, 1-2 minutes.
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Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced on the prepared baking sheet (you will need to do this in steps as not all will fit on the same sheet). Press down lightly with your hands to slightly flatten the cookies. Bake until lightly golden brown around the edges, 7-9 minutes. Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining dough.