Vegan Chocolate-Coconut Oatmeal Cookies
-3/4 cup Butter Flavored Crisco
-1 1/4 cup Brown Sugar
-2 Tablespoons Soy Milk
-1 Tablespoon Vanilla
-2 large "Eggs", Egg replacer powder or The Vegg (prepared as followed on your directions)
-3/4 teaspoon Baking Soda
-1 teaspoon Salt
-1 3/4 cups Flour
-1/4 teaspoon cinnamon
-1/2 cup unsweetened shredded coconut
-3/4 cup old fashion oatmeal
-1 6oz package Vegan Chocolate Chips or Chunks
-1 cup Pecans or Walnuts
-1/2 cup raisins
Heat oven to 375 Degrees
Combine Crisco, brown sugar, milk, and vanilla in electric mixer, beat at medium speed until blended. Add in your egg substitute and beat in. Combine flour, salt, cinnamon, and baking soda in separate bowl. Once your ingredients are all in separate bowl, add and beat into the Crisco mixture until blended but not over beaten. Stir in vegan chocolate chips, coconut, and oats ( plus nuts and/or raisins at this point, optional).
Drop rounded measured cookie dough 3 inches apart onto ungreased baking sheet. For measuring I used a ice cream scoop, depending on your desired cookie size you can use a small or regular size scoop. If you don't have an ice cream scoop use a 1/4 cup measure or spoon.
Bake 15 to 20 minutes (half way through you can flatten them or leave them domed), Cool 2 minutes on baking sheet and then remove cookies to a rack to cool completely. Small 2 Tbsp cookies will take 8 to 12 minutes or so, until golden brown. All your missing it some ice cold milk alternative! Enjoy!