So, I have to be a braggy bit for a second and announce, if you haven’t heard, that I won a recipe contest! I know, right? It was put on by Silk Canada and I won a years supply of Silk and a stand mixer. I know, right? It was for my cornbread muffins so if you haven’t tried them yet, now is the time. I mean, come on. It is award winning.
Anyways, back to business. I’m hanging out with my bestie, eating tacos, watching the Screen Actors Guild Awards and chomping on some oatmeal cookies. She accused me of drugging her because she can’t stop eating them. I am watching her pull the bag closer to her right now….
So if you want to have that experience for yourself, fire up the oven and pop some of these bag boys in there. Most of these ingredients you probably already have at home. I did!
1 c. vegan margarine
2 c. brown sugar, packed
2 eggs made with egg substitute, follow package directions
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
2 c. rolled oats
3/4 c. coconut
2 c. vegan chocolate chips
Preheat the oven to 350°F.
Cream the margarine and sugar until fluffy. Beat in the eggs made with egg substitute and vanilla.
Add all of the dry ingredients including coconut and oats. Mix well. Gently mix in the choc chips.
Drop by teaspoonfuls onto a baking sheet. Bake for 10-15 minutes
This recipe makes about 2.5 dozen.
Don’t forget you can follow The Antique Appetite on Twitter @antiqueappetite, friend me on Facebook AND subscribe to the blog by clicking the link on the right! Also I have a new Pinterest page with links to some of my other favourite vegan recipes.