Baking cookies the night before a camping trip has become a ritual and I like it. The trip to San Juan Island included a 5 hour drive, 2 hour ferry wait and 1+ hour ferry ride, so the cookies made good snacking. The plan was to use the cookies as a sandwich with roasted vegan Dandies marshmallows as well, but sadly, the marshmallows were placed in the cooler and got ruined. It really was sad. I’ve only gotten to roast marshmallows twice in the last 15 years, since vegan versions are still fairly new to the market. Luckily there were orcas and beautiful landscape, deer and friends to distract me from this flaw in the trip. And the cookies were great by themselves.
Chocolate Chip Oat Coconut Cookies
2 cups Organic Unrefined Cane Sugar
½ cup Vegan Margarine
½ cup Almond Milk
2 tsp Vanilla
2 cups Unbleached White Flour
1 cup Quick Rolled Oats
2 tsp Baking Powder
¼ tsp Salt
½ cup Shredded Coconut, unsweetened
½ cup Vegan Chocolate Chips
Cream together the sugar and margarine until smooth. Add the almond milk and vanilla and blend some more. Add the flour, oats, baking powder and salt, and mix until mostly combined. Add the coconut and chocolate chips and finish mixing until combined, but careful not to mix too much. Refrigerate for 20-30 minutes. Form into balls and place on greased cookie sheet. Bake at 350°F for 10-12 minutes. Allow to cool on cookie sheet for a few minutes before cooling on rack. Makes about 2 dozen cookies.