I finally figured out how to make chewy, coconut oatmeal cookies. And yes – they’re deliciously vegan. Enjoy!
Active prep time: 25 minutes
Inactive prep time:30 minutes
Bake time:10 to 14 minutes
1-1/2 cups unbleached all-purpose flour (white, as opposed to wheat flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegetable oil (preferably safflower, sunflower or canola oil)
2 cups shredded, sweetened coconut (preferably Baker’s® brand)
2 cups raw, old-fashioned oatmeal (do not use instant oatmeal)
1 cup unbleached, granulated sugar
1/4 cup cold water
2 tablespoons dark or light molasses
Prepare Cookie Dough:
1. Line an 18 X 12-inch baking sheet with parchment paper; set aside.
2. In a small bowl, combine the flour, baking powder and salt; set aside.
3. In a 3 to 4-quart mixing bowl or in a stand mixer, combine the oil, coconut, oatmeal, sugar, water and molasses.
4. If using a mixing bowl, with a hand mixer, beat all ingredients until they are uniform. If using a stand mixer, set speed on medium-high and mix all ingredients until they are uniform. Do not overheat.
5. Gradually (a little at a time), add the flour-salt mixture until the ingredients amalgamate or hold together.
6. Turn out the cookie mixture onto a floured, 16 X 12-inch waxed paper sheet.
7. Press the mixture to form a circle that is 1/4-inch thick. The circle may extend to a 12 to 14-inch diameter.
8. Slide the waxed paper onto a flat platter or baking sheet.
9. Refrigerate the baking sheet with cookie dough for 30 minutes.
Shape & Bake Cookies:
1. After 30 minutes, transfer the baking sheet with refrigerated cookie dough to a counter or working table.
2. Preheat oven to 375°F.
3. Using a 2.5 or 3-inch round cookie cutter (or an inverted glass), cut out the cookies.
4. Using a wide spatula, carefully transfer the raw, cut cookies onto a parchment-lined 18 X 12-inch baking sheet.
5. Gather the leftover dough to form a round mass.
6. Lightly four a second waxed paper sheet and press the dough mass onto its surface so that it is 1/4-inch thick.
7. Repeat cutting the cookies and transfer them with the spatula to the baking sheet.
8. Repeat gathering the dough and cutting and transferring cookies until dough is finished.
9. Place baking sheet with cookies on a rack positioned in center of oven.
10. Bake cookies for 10 minutes. After 10 minutes, check to see if cookies have turned light golden brown. If they look too light, bake cookies for an additional 3 to 4 minutes.
NOTE: Every oven is different, so temperature and bake times may vary.
11. When cookies are done, transfer the baking sheet to a counter or trivet. Let cookies cool so they can set.
12. After cookies have cooled to room temperature, using a spatula, transfer them to a serving platter.
13. When cookies are completely cool, place them in an airtight container and refrigerate up to 2 weeks.
TO FREEZE COOKIES: Gently place coconut oatmeal cookies in double, freezer food bags and freeze up to one month. To serve, transfer frozen cookies to a platter or plate. When cookies are at room temperature, they are ready for serving.
Text & Photograph ©2017 Nancy DeLucia Real