I would say I’ve been on a bit of a vegan kick lately. A vegan sorbet, vegan pudding, vegan milk, vegan pancakes…the list goes on and on. There’s just something about making food without eggs, milk, or other dairy products that fascinates me. Luckily, there are all kinds of ingredients you can use to replace eggs and dairy products. Sometimes I use coconut oil to replace butter, chia meal + water to replace eggs, coconut milk to replace milk, and lots more. A few days ago, I wanted to make some oatmeal raisin cookies, but we didn’t have any butter or raisins (how bunk is that) so we had to do a little bit of improvisation. The result? Vegan coconut oatmeal cookies made with coconut shreds, coconut oil, oats, and a few other baking basics.
This stuff is seriously addictive. And the fact that it uses coconut oil as opposed to shortening, margarine, or butter is great!
In our last shopping trip, we bought like 5 pounds of coconut shreds. A lot of it was going to go towards making coconut milk and coconut flour, but a pretty hefty amount was for sure reserved for these cookies. We also bought a lot of oats, mostly for oatmeal and oat flour (to make these lovely wraps). So it looks like we’re set!
These cookies would be gluten-free if you used a gluten-free flour blend, but I haven’t tried that so I can’t exactly say I recommend it. If you see good results from it, lemme know in the comments.
I need to tell you something. The coconut oil—it’ll need to be the consistency of softened butter to work. That’s about 60-65 degrees, so if your coconut oil is liquid on these warm, spring days, simply place you coconut oil jar in the refrigerator for 10-15 minutes. Keep an eye on it—you don’t want your coconut oil too cold.
If you want, you can even substitute raisins or any other dried fruit for 1/2 of the coconut shreds (that’s 1 cup coconut shreds, 1/2 cup raisins or dried fruit).
Okay I just had to share this. This little bugger would not stop trying to take these darn cookies. The second he heard the word cookie whispered among the other children, he had to see what all the jibber-jabber was about.
I hope you all love these coconut oatmeal cookies as much as we do. I mean, these cookies are so perfect, yet so simple!
Here’s the recipe:
- ½ cup coconut oil, softened
- ⅔ cup pure cane sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon vanilla extract
- ¾ cup unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1½ cups rolled oats (old-fashioned oats)
- 1½ cups unsweetened coconut shreds
- Preheat the oven to 350 F.
- In a medium bowl, whisk together the cornstarch and water thoroughly. Add the coconut oil, sugar, and vanilla extract and beat until creamed.
- In a small bowl, combine the all-purpose flour, baking soda, cinnamon, salt, and rolled oats. Stir.
- Add the dry ingredients to the creamed mixture. Stir until just combined. Fold in the unsweetened coconut shreds.
- Line a baking sheet with parchment paper, foil, or a silpat. Drop 1½ inch balls of dough onto the baking sheet 2 inches apart and press them down a little (they don't spread much). Bake for 10-12 minutes. Cool for 5 minutes on a rack before serving.
So…you wanna win a gallon of Tropical Traditions Virgin Coconut Oil?
First, check out this video on how Tropical Traditions discovered virgin coconut oil!
Still curious about coconut oil? Click here to find out more about virgin coconut oil!
Look at that glorious gallon of quality coconut oil. Can you imagine being the one lucky person to win this? If you want to learn more on how to use coconut oil, click here.
For more recipes using coconut, check out FreeCoconutRecipes.com!
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Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
I love these give-aways. Never have won a free container of TT Gold Label Virgin Coconut Oil but if I did, I’d frame the email that tells me I win!
Hahaha, that’s hilarious Pat!
A gallon? Oh, the cooking, the many uses. I am an user of coconut oil, externally and internally.! Love it! This is just wonderful. My head is running thru coconut recipes as I type.
Oh I know Vicky. I LOVE using coconut oil in cooking and baking.
Made these as my daughter is allergic to eggs and milk and I was feeling like coconut!
Will try gluten free next time as wheat is my enemy. Needed extra water to bind. Rainy English summer day.
This raw dough is to die for, and the finished cookies were very tasty as well! I tested this recipe as part of a low sulfur diet, and was not disappointed!
I eliminated the corn starch, substituted half the sugar for raw turbinado sugar, and used organic unbleached flour. I also added a few tbsps of water as a binder.
This will be a staple recipe from now on.
I love these, made them several times and they turn out perfectly.