Dairy, Egg & Nut-Free Oatmeal Coconut Cookies: A Twist On An Old-Fashioned Favorite
This is a new cookie in my holiday baking repertoire and so much fun! My mom came across this recipe recently and loved it so much that she encouraged me to try and alter it, using safe ingredients. I never know how that's going to turn out (as I've told you before, I've had just as many misses as hits when experimenting with allergy-safe ingredients), but this is an example of a winner that makes the process SO worth it! I'm so happy to say that this cookies are just perfect with dairy and egg-free substitutions.
What I love most about this cookie is that it's has all the makings of the traditional oatmeal raisin version that we grew up loving, but the coconut adds a special "something" and unique flavor. But, you know what... I think that you could even go a step further with this recipe. How about adding dried cranberries instead of the raisins, or even dairy-free chocolate chips? I have a feeling that Santa would really enjoy a surprise twist to one of his favorite cookies this year - you've got to give this one a try!
Oatmeal Coconut Cookies
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup dairy-free butter (I use Earth Balance, soy-free version)
1 egg replacer "egg" (2 tablespoons of warm water whisked with 1 1/2 teaspoon Ener-G egg replacer powder, until frothy)
1/2 teaspoon vanilla
3/4 cups of old fashioned oats
3/4 cups coconut flakes
2 handfuls of raisins
Preheat oven to 350 degrees. In a medium mixing bowl, combine flour, oats, coconut, baking powder, baking soda and salt, and set aside. Using a stand or hand mixer, blend butter, sugar and brown sugar until creamy. Whisk together egg replacer and add to sugar mixture, then add vanilla and continue mixing until well incorporated. Slowly add dry ingredients and mix until combined (but do not overmix). Fold in raisins. Spoon batter onto a cookie sheet and bake for 12-15 minutes.