With Sweet Dreams and Even Sweeter Days

Wednesday, April 20, 2011

Vegan Cranberry Oatmeal Coconut Cookies

For my last upper-level honors elective, I opted to take an animal ethics class.  It is a Community Based Learning course, and something I have never tried before, so I figured why not.

Basically, as a component of my course I go into the field and actually work on the issues we discuss.  Our partner is the PSPCA and for me this translates in-part, to walking puppies.

As another part of our course we had to come up with a project and I was placed into a dog group and got to help organize a table for "Pit-Bull Awareness Day" at Temple a few weeks back.

And guess what I suggested my contribution to our table was.

"Buy a cookie and save a puppy." 
Mary = veritable tag-line genuis

Anywho a week or so before the event I was all set in my baking plans, when surprise!  I was told all of the baked goods I'd be selling were supposed to be vegan.

I searched high and low for a vegan cookie recipe that wouldn't make me want to pull my hair out while making in mass amounts.

And let me tell you, these are just great.  And they are a spring-board for any combination of flavors you like!  So many different variations were floating around my head, but in the end these were just perfect.

If you're a vegan, or you just find yourself in your house with no dairy or eggs and are craving cookies.  They can be had!

Toasty-oaty-coconutty goodness.

More on Pit-Bull Awareness Day in an upcoming post, but for now.

Vegan Cookie deliciousness to tide you over.


Vegan Cranberry Oatmeal Coconut Cookies
Servings 2-3 dozen

1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
16 Tbsp All vegetable shortening
1/2 cup light brown sugar, packed
1/2 cup sugar
1/2 cup soy milk
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 cup old fashioned oats
1 cup unsweetened flaked coconut
1 cup dried cranberries

Preheat oven to 375 degrees.  In a bowl whisk together flour, baking soda, and salt.  Set aside.  In the bowl of an electric mixer, cream sugars and vegetable shortening until creamy, scraping down the sides of the bowl as needed.  Mix in slowly, soy milk, lemon juice, and vanilla extract until combined.  Mixture will look very wet.  With mixer on slow add in flour mixture until just combined.  Fold in oats, cranberries and coconut until well distributed.  Line a baking sheet with either parchment paper or a baking mat.  Drop dough by rounded teaspoons onto the baking sheet at least 2 in apart.  Bake rotating the pan halfway through for 10-12 minutes (mine were 12 minutes).  Let cool on sheet for five minutes and then transfer to a cooling rack to cool completely.  Continue with cookies until all dough is used.  When completely cooled store cookies covered at room temperature.

Recipe adapted from: Savvy Vegetarian


  1. These are fabulous, thanks for posting! :)

    1. I'm so glad you've enjoyed them! Thanks for stopping by, come back anytime :)