One of the first things I did when I decided to become vegan was to try and “veganize” recipes I already loved to make. Baking has always been my favorite activity in the kitchen. Given my love of baking, the first recipes I worked to veganize were baked goods. These chocolate, coconut and oatmeal vegan cookies were one of my early successes.
I found a cookie recipe a few years before I became vegan that became by “go to” cookie. I loved to make this cookie to take along when I was asked to bring something to a party or event. These cookies have a delicious combination of coconut, oatmeal, nuts and chocolate that people love. The combination of chocolate and coconut reminds me of my favorite Girl Scout cookies, Samoas.
Fortunately this delicious cookie recipe was fairly easy to veganize. The original recipe calls for dairy and eggs which I have replaced. For the butter I now use Earth Balance and I make “chia eggs” to replace the eggs. I have also used flax eggs and the packaged “Ener-G” egg substitute successfully in this recipe.
To make 1 “chia egg” you add 2 tsp of ground chia seeds with 3 TB of water. Stir them together with a fork and you have a mixture that acts very much like an egg. 1 flax egg can be made by adding 1 TB of ground flax to 3 TB of water. I use chia eggs more frequently because I tend to have chia seeds on hand. Either option will work well here.
Ener-G Egg Replacer is a commercial product that can be used in baked goods. The box provides clear directions of how much powder and water to use to replace different numbers of eggs. I used Ener-G a lot when I first became vegan. Once I learned more about chia and flax eggs I have tended to use Ener-G less and less, but it does work well in this recipe.
These cookies are simple to make and are a hit with adults and kids. I now make this vegan version as a great way to show off how delicious vegan baked goods can be. My Mom loves to make these cookies whenever she has company over. No one ever asks if they are vegan. Hope you enjoy them as much as we do!
- ½ cup Earth Balance margarine
- ½ cup packed brown sugar
- 3 TB granulated sugar
- 2 tsp ground chia
- 3 TB water
- 1 tsp vanilla
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup all-purpose flour
- 1¼ cups old-fashioned oats
- ¾ cup finely shredded, unsweetened coconut
- 1 cup chocolate chips
- ⅓ cup chopped, toasted nuts (pecans and almonds are both delicious)
- Preheat oven to 350 degrees.
- Beat* together butter and sugar in a bowl until fluffy.
- In a separate bowl mix ground chia and water together with a fork. Add chia mixture and vanilla to bowl with butter and sugar. Stir until combined. Add baking soda, salt, flour and oats. Stir well.
- Next mix in coconut, chocolate chips and nuts.
- Line 2 large baking sheets with parchment paper. Drop 2 TB mounds of cookie dough onto the parchment paper**. Bake for 12-15 minutes until cookies are golden brown. Cool cookies for 2 minutes on the baking sheet and then transfer to baking rack to cool completely.
**Using an ice cream scoop to scoop the dough onto the baking sheets works wonderfully to make sure all of the cookies are the same size.