These vegan oatmeal coconut chocolate chip cookies are so good. Great to fill the cookie jar.
1 cup earth balance (vegan margarine)
1 cup brown sugar (packed)
1/2 cup almond milk
1 tbsp lemon juice
1 tbsp pure vanilla extract
1 3/4 cups all purpose unbleached flour (I prefer to use organic)
1 tsp baking soda
1/2 tsp salt
2 cups quick cooking rolled oats
1 cup unsweetened medium shredded coconut
1 cup semi sweet chocolate chips (or bitter sweet)
In a mixing bowl, combine the earth balance and brown sugar and cream together until it’s light and fluffy. Add the almond milk, lemon juice, and vanilla, and continue mixing. In another mixing bowl, combine the flour, baking soda, salt, and the rolled oats. Add the dry mix to the creamed mixture. Add the coconut and chocolate chips to the mixture and drop rounded teaspoonfuls onto a baking sheet lined with parchment paper. Bake at 350 for 12 minutes or until lightly browned. Makes about 50 cookies.