Spoonfuls

Vegan-ish Oatmeal Cookies

I adapted this recipe based on a ten-minute google search of vegan oatmeal cookies.  Admittedly, I did not search for vegan recipes based on health restrictions, but for the mere and indulging fact that I want to eat cookie dough by the spoonfuls without worrying about salmonella poisoning.  How did we survive as children - we licked the spoons, beaters, bowls, everything.  And nothing, not one time did we get sick. So, with knowledge comes vegan cookie recipe searching.  

I just used ingredients I had on hand.  To make them really vegan, replace milk with soy milk and butter with vegan spread.

Ingredients:

• 1 3/4 cups all purpose flour (use half whole wheat if you prefer)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups quick oats
• 1 cup butter
• 1/2 cup sugar
• 1/2 cup milk
• 3 tablespoons maple agave syrup blend
• 1 Tbsp vanilla extract
• 1 Tbsp lemon juice

• 3/4 cup sweetened shredded coconut

Cookie Directions:

• 1. Preheat the oven to 375 degrees
• 2. Combine dry ingredients: flour, baking soda, salt and quick oats
• 3. Cream the butter with the sugar until light and fluffy
• 4. Beat in the milk, lemon juice and vanilla

• 5. Mix dry ingredients with the creamed mixture
• 6. Stir in coconut

And here is what you do with the leftover dough (if you haven't eaten half of it - like I did)

Place spoonfuls on ungreased baking sheet and flatten slightly.  Bake for 10-12 minutes @ 375 degrees.