Just after I perfected a new recipe for dairy-free chocolate chip cookies, Lent came along–as did my choice to forgo chocolate until Easter. Talk about bad timing! Then again, the chocolate cravings turn my thoughts back to Lent and Christ’s ultimate sacrifice several times a week. So my decision functioning as it should. At least in that department.
But not so well in the there’s-a-potluck-over-the-weekend-and-you-need-to-make-something-you-can-eat-and-other-people-will-like department. So http://www.earthbalancenatural.com/product/vegan-buttery-sticks/ Next time I make them, I plan to toast the coconut to enhance flavor and texture, too.
Coconut Cookies–Dairy Free Variety
1 cup brown sugar
2 eggs
1 cup Earth Balance Vegan Buttery Sticks, softened
1 teaspoon vanilla
2 cups flour (I used 1 cup whole wheat and 1 cup all-purpose)
2 cups oatmeal
1/4 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 cups unsweetened, shredded coconut
1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Toast the pecans in the oven for 5-7 minutes. Remove them from the oven and cool.
Cream sugar, butter and eggs until light and fluffy. Add vanilla, flour, soda, baking powder, and salt. Mix well. Add oatmeal, coconut, and nuts. Stir well after each ingredient is added.
Drop dough by spoonfuls onto cookie sheets. Bake for 8 – 12 cookies, depending on how chewy you like them. Makes about 4 – 5 dozen.
PS–Hiram’s mom threw the cookie jar on her potter’s wheel back in the 1980s. She made it from two kinds of clay she dug from a riverbank in Alaska. Beautiful, don’t you agree?
