I thought maybe cookies would cheer us up from having to go back to the law school on Monday. I think it’s working. So far I’ve had three. These are dairy free but not vegan, and they were very rich for something without any butter! I’m happy with that. I wanted to try chocolate chip, but I have to find some that don’t have milk fat in them…that’ll be next weekend’s project!

Oatmeal Coconut Drop Cookies (DF)

• 1 c. white whole wheat flour
• 1 c. rolled oats
• 1/2 t. baking soda
• 1/2 t. salt
• 3/4 t. ground cinnamon
• 1/4 c. melted coconut oil
• 1/4 c. melted Earth’s Balance spread (or vegetable oil)
• 1 egg
• 1/2 t. vanilla
• 1/4 c. applesauce
• 1/4 c. pure cane sugar
• 1/3 c. brown sugar
• 1/4 c. almond milk (or any other milk)
• 1/4 c. shredded coconut

-Preheat oven to 350 degrees. Combine the flour, oats, baking soda, salt, and cinnamon together in a bowl.

-In a small bowl, beat together the oils, vanilla, egg, applesauce, sugars, and milk. Add the wet ingredients to the dry and mix with an electric blender until the ingredients are well combined. Fold in shredded coconut with a spatula.

-With a spoon or small cookie scoop, drop the dough (about 2 T. at a time) onto a pregreased cookie sheet.

-Bake in a 350 degree oven for 10-12 minutes, until the cookies are golden brown. Let cool on a cookie rack for 5 minutes.

Makes about a dozen cookies.

You can guess how I’m eating them, with a nice cold glass of almond milk! 🙂

I dropped some just unshaped and then I shaped some by hand (that’s why in the picture below half of them look weird and flat…haha!). I like the unshaped way better, they look more rustic and you can see all of the delicious coconut flakes inside!

Thanks for reading!