These vegan cookies are delightful during the fall and winter months,
when comforting oats and bright cranberries are the accents of the
season. Feel free to substitute walnuts for the pecans or add candied
ginger for an extra spicy sweet.
For these cookies, stick-variety soy margarines are infinitely
superior to tubs.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: about 3 dozen cookies
•3 cups quick-cooking oats
•1 cup all-purpose flour
•1 cup finely chopped pecans
•1/2 cup shredded coconut
•1/2 t. baking soda
•1/2 t. cinnamon
•1/4 t. salt
•3/4 cup (1 1/2 sticks) Vegan margarine, such as Willow Run
•1/4 cup white granulated sugar
•3/4 cup packed dark brown sugar
•1 t. maple extract
•1/2 cup vanilla soy yogurt
•1 T. dairy-free soy milk or almond milk
1. Preheat the oven to 350 F. Lightly oil a large baking sheet and
2. In a large mixing bowl, combine the oats, flour, chopped pecans,
coconut, baking soda, cinnamon and salt until well mixed. Set aside.
3. In another large mixing bowl, cream the soy margarine and white
sugar with an electric hand mixer until smooth and fluffy, about 3
minutes. Add the dark brown sugar and maple extract, and beat for 1-2
minutes more until well combined. Add the soy yogurt and soy milk, and
beat until smooth. Add the oat mixture and beat until forming a stiff
dough. Drop dough, about 2 T. at a time, on the prepared baking sheet,
placing about 2 inches apart from one another.
4. Bake for 12-15 minutes, or until lightly golden brown. Allow
cookies to cool on the sheet for 5 minutes before transferring to a wire
cooling rack to cool completely.
Your question and comments are welcome