Normally I’d call these “kitchen sink” cookies, but since the ingredients all seem to have a tropical theme – I am calling them Castaway Cookies. Also because I used all my castaway bottom of the jar ingredients in my pantry to craft these luscious coconut, island vanilla, pecan, oats, and chocolate studded cookies. And if I were stranded on a desert island these cookies would just about keep my happy – with the occasional coconut to chug along side. Give them a whirl..
These cookies are dessert-island approved because they are packed with healthy things! In fact, if you are not island-bound, you could easily serve these as tasty after school treats – better than traditional chocolate chip cookies.
Pecans add healthy fats, protein and fiber. Coconut flakes add fiber as well. Oats add a ton of fiber and plenty of vitamins and texture. The dark chocolate chips contain antioxidants and ooey gooey yumminess.
vegan, makes a dozen large cookies
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/2 – 3/4 cup rolled oats
3/4 tsp salt
1 1/4 cups sugar
1/2 tsp pure vanilla extract
2/3 cup coconut oil – softened (or use canola oil or your favorite vegan buttery spread)
3/4 cup soy milk
1/2 cup applesauce
1/2 cup chopped raw pecans
1/2 cup shredded unsweetened coconut
dot on top: 3/4 cup vegan dark chocolate chips
1. Preheat oven to 350. Combine the flour, baking powder, salt, cinnamon and sugar in a mixing bowl.
2. Add in the vanilla extract, soy milk, coconut oil, applesauce and then fold in the pecans, oats and coconut.
3. Spoon heaping spoonfuls of the dough onto a greased baking sheet. Dot about 5+ chocolate chips on top of each mound of cookie dough. I like to see my chocolate bits! The dough will spread a bit – bit that makes them nice and large/flat. Perfect for island life 🙂
4. Bake for 18 minutes at 350 degrees.
5. Cool. Serve.