Kaitlyn Dickie
May 17, 2020
Updated: Oct 24, 2022
THE PERFECT COOKIE.
These cookies are honestly my dream cookie recipe. They are perfectly sweet, crunchy, tender, and chewy plus, who doesn’t like coconut and chocolate together? I tried this recipe out a few times to get it absolutely right. If you want a really flat, almost caramelized cookie that nearly spreads to the opposite end of the pan (slight exaggeration), then add 1 full cup of each of the sugars instead and lower the flour to 1.5 cups instead of 1 ¾ or 2). These cookies freeze well. Don’t forget to tag me in your creations on Instagram (@KaitlynDickie). Enjoy!
Ingredients:
1 cup vegan butter
3/4 cup sugar (Also works well with Lakanto sweetner)
3/4 cup brown sugar
2 vegan eggs (I use bob’s red mill egg replacer)
2 tsp vanilla
1 3/4 cups flour (also works with bobs red mill 1-1 gluten-free flour)
1 1/8 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
3 cups rolled oats
Option to add ½ cup shredded coconut (yummmm)
1 cup vegan chocolate chips or raisins
Directions:
In a large bowl cream together butter and sugars until light and fluffy
Stir in vegan eggs and vanilla
In a medium sized bowl combine flour, baking soda, salt, cinnamon, nutmeg, and cloves
Gradually add dry ingredients to butter and sugar mixture until completely blended
Mix in oats, coconut, and raisins or chocolate chips
Preheat oven to 350F
Lightly grease a cookie sheet and drop a teaspoonfuls of dough 2” apart
Flatten slightly and bake for 8-10 minutes for a soft cookie and 12 minutes for a crunchy cookie
Makes about 4 dozen cookies