Chocolate chip cookies are my weakness. These cookies, with the addition of rolled oats, pecans, and coconut, are absolutely delicious with their variety of textures and flavors. Slightly crisp on the outside and perfectly soft on the inside. Give them a try and if you use Instagram use #plantbasedartist! I’d love to see your creations 🙂
yield: roughly 14 cookies depending on size
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour (alternatively substitute more all purpose flour or adjust the flour ratio for varied results)
1/2 teaspoon baking soda
pinch of salt (optional)
1/2 cup non dairy butter, softened to room temperature (I use Earth Balance)
1/4 cup packed brown sugar
1/4 cup cane/white sugar
2 tablespoons non dairy milk (I used soy)
1 teaspoon vanilla bean paste (or extract)
1/4-1/2 teaspoon ground cinnamon (optional)
2 tablespoons rolled oats
2 tablespoons grated dry coconut
1/4 cup chopped pecans (substitute walnuts, almonds, peanuts, etc)
1/2 cup chocolate chips (I used semisweet chips from Trader Joe’s)
mix together the flours, baking soda, and salt in a bowl and set aside.
beat together the softened non dairy butter and sugars in another bowl until smooth. add non dairy milk, vanilla, and cinnamon and mix again. gently stir in the flour mixture ensuring not to over mix. fold in the oats, coconut, chopped nuts, and chocolate chips. cover and refrigerate for at least 30 minutes or for up to 1-2 days.
shape the dough into equally sized balls (I measured 1 1/2 tablespoons each with a scooper) and place on a cookie sheet (lined with parchment paper or lightly greased) roughly 1 1/2 – 2 inches apart from one another. press down lightly on each of the dough balls with your finger tips to flatten a bit. bake at 350F for 10-12 minutes or until golden brown.
cool for a couple minutes and enjoy right away. alternatively, transfer to a cooling rack and cool completely before storing in an airtight container.