Directions

Heat oven to 375 Degrees

Combine Crisco, brown sugar, milk, and vanilla in electric mixer, beat at medium speed until blended. Add in your egg substitute and beat in. Combine flour, salt, cinnamon, and baking soda in separate bowl. Once your ingredients are all in separate bowl, add and beat into the Crisco mixture until blended but not over beaten. Stir in vegan chocolate chips, coconut, and oats ( plus nuts and/or raisins at this point, optional).

Drop rounded measured cookie dough 3 inches apart onto ungreased baking sheet. For measuring I used a ice cream scoop, depending on your desired cookie size you can use a small or regular size scoop. If you don't have an ice cream scoop use a 1/4 cup measure or spoon.

Bake 15 to 20 minutes (half way through you can flatten them or leave them domed), Cool 2 minutes on baking sheet and then remove cookies to a rack to cool completely. Small 2 Tbsp cookies will take 8 to 12 minutes or so, until golden brown. All your missing it some ice cold milk alternative! Enjoy!

-Amy