Alison’s Vegan Chocolate Coconut Walnut Crisps
(adapted from Gale’s Oatmeal Chocolate Chip Crisps from Wholesome Sweetners Organic Light Brown Sugar pkg)
Ingredients:
- 3 cups rolled oats (not quick cooking)
- 1 cup Earth Balance buttery spread
- 1 ½ cup organic brown sugar
- 1 tbsp egg replacer
- ¼ cup warm water
- 2 tsp organic/fair trade pure vanilla extract
- ½ tsp baking soda
- ½ tsp sea or kosher salt
- Dark Chocolate chips
- Unsweetened Coconut
- Walnuts or any nut of your choice
Method:
- Preheat oven to 300 degrees. Line several cookie sheets with parchment paper.
- Put 2 cups of oats in food processor and process until finely ground and floury.
- In a mixer fitted with the paddle attachment, cream the butter until soft and smooth.
- Whisk together the egg replacer and water in a small bowl or measuring cup
- Mix in the brown sugar into the butter followed by the egg replacer and vanilla until well blended.
- In another bowl, stir together the ground and whole oats, baking soda and salt.
- With the mixer at a low speed, add the dry ingredients to the batter and mix until well blended.
- Add the chocolate chips, coconut, and walnuts to desired amount making sure not to overload the dough with them.
- Drop spoonfuls of dough onto the pan, leaving 2 to 3 inches between them, as they will spread.
- Bake for at least 15 minutes or until slightly browned.
- Let cool on parchment paper, then store in airtight container.
- Made about 40 4-inch cookies
This is the vegan version…if you absolutely insist you can make them non-vegan by substituting the egg replacer and water for 2 ORGANIC, CAGE-FREE, VEG-FED eggs and the earth balance for 2 sticks of ORGANIC cow butter (blah!)
If you want more vegan ideas for baking and cooking…let me know! I’ve got lots up my sleeve!
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