My mom made this one a lot, especially for birthdays and bake sales. They’re naturally gluten free! They are deceptively easy – you have to pay attention to getting the sugar mixture to the right temperature in order for them to set properly.
- 2 1/2 cups oatmeal
- 1/2 cup cocoa powder
- 1 cup sweetened shredded coconut
- 2 cups granulated sugar
- 1/2 cup soy milk
- 1/2 cup Earth balance
- 1/2 tsp salt
- 1 tsp vanilla
- 2/3 cup creamy peanut butter
- 1/2 cup chocolate chips (optional)
Yield: 2 dozen cookies
Mix the oatmeal, cocoa powder, and shredded coconut together in a large bowl.
Bring the sugar, soy milk, and Earth balance to a rolling boil in a medium saucepan for 2-3 minutes or until it reaches between 235-240o when measured with a candy thermometer. Remove from heat and add the vanilla.
Add to the dry ingredients, working quickly, until blended. If using, add the peanut butter. When the mixture has cooled but is still workable (approx. 5-10 minutes) blend in the chocolate chips.
Drop by teaspoon onto waxed paper or silicone baking sheets until set. If you are having trouble getting them to set, place in the fridge or freezer for a little bit of extra help. Vegan butters have a higher water content than cow’s milk butter so it has a tendency to make the cookies a little more difficult to set.