Oatmeal Butterscotch Coconut Cookies – adapted from Veganomicon‘s Chewy Oatmeal-Raisin Cookies by Isa Chandra Moskowitz & Terry Hope Romero (2007).
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1/3 brown rice syrup
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1/3 cup soy milk
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1/4 cup smart balance oil
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1/4 cup TJ’s crunchy roasted almond butter
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3/4 cup brown sugar
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1 tsp vanilla
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2 cups whole wheat flour
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1/3 cup all-purpose flour
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3/4 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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2 cups rolled oats
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1/3 cup unsweetened shredded coconut
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3/4 cup butterscotch chips
Pre-heat oven to 350 degrees.
In a large bowl combine the wet ingredients and sugar (brown rice syrup through vanilla) – beat until smooth.
Sift dry ingredients into wet ones (flour through salt) – stir until combined and dough begins to form. Fold in oats, butterscotch chips and coconut until it’s even dispersed.
- Cookie Dough
Roll the dough into Tablespoon-sized balls.
Rolled out into balls
Once rolled out, slightly flatten out using the palm of your hand.
Cookies flattened out
Place in the oven on the middle rack and bake for 8 mins. Once they come out of the oven, place on cooling rack to cool.
Cooling off a bit
Once cool, store in airtight container to preserve freshness.
Oatmeal Butterscotch Coconut Cookies
Be careful not to over cook these as they will be too dry.
Hope you enjoy!
