Coconut Cashew Chocolate Chip Oat Cookies
1/3 cup cashew butter
1/3 cup vanilla soy milk (or other non-dairy milk of choice)
1/2 cup brown sugar
1/4 cup regular sugar
1 tablespoon canola oil
1 tablespoon unsweetened applesauce
1 teaspoon vanilla
1/4 teaspoon coconut extract
1 cup whole wheat pastry flour
1 cup rolled oats
1 cup (ish) unsweetened shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped cashews
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk together nut butter, vanilla soy milk, both sugars, oil, applesauce, vanilla and coconut extract. Dump in flour, rolled oats, coconut, baking soda and salt and stir to combine. Fold in chocolate chips and nuts.
Drop by tablespoonfuls onto cookie sheets lined with parchment paper. Bake for 10 minutes, until they start to get slightly golden brown. Let cookies cool on cookie sheet for 5 or so minutes (they will still be a little soft when they come out of the oven), then transfer to wire racks to cool completely.
Feel free to switch out the nut butter and nuts with another type, play around with it, whatever blows your hair back. (Just keep in mind that in which case a name change would be in order...)
Enjoy!
Source of recipe: Came about from playing around with other cookie recipes.
SO HOW'D IT GO?
I can't have chocolate and I really dislike carob...how do you think dried cranberries would work as a replacement for the chips? These sound really good!
I just made this recipe today, and though a little dry for my taste, they are very good, with lots of flavor! I wasn't even able to make them exactly as I didn't have cashews or cashew butter. Instead, I used peanutbutter, and sunflower seeds in place of the cashews. I will definitely make them again - hopefully with the cashews and butter. I may try adding 1/4 cup of vegan margarine as I prefer my cookies a little richer.
Thank You Whirledpeaz for a great versatile recipe!
(I'm not seeing how to do a star rating here, but I'd give it 5 stars)