Baker's Angel Flake Coconut Macaroons

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Ingredients:

• 1 14 ounce package sweetened coconut 5 1/3 cups
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Steps:

• Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
• Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely

Chewy, Buttery Vegan Peanut Butter Cookies

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Ingredients:

• 1/3 cup peanut butter
• 1/3 cup almond butter
• 1/3 cup margarine
• 2/3 cup brown sugar
• 1 1/2 teaspoons Ener-G Egg Substitute
• 2 tablespoons water
• 2 tablespoons soymilk
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Steps:

• Preheat oven to 375F 190C Mix water and egg replacer together in a small bowl set aside
• In big mixing bowl cream together peanut butter almond butter sugar and margarine
• Mix in soy milk egg replacer and vanilla
• Sift in flour and baking powder into mixture Add in salt
• Place cookies 2 inches apart onto lightly greased cookie sheets
• Bake for 8 to 15 minutes in the preheated oven or until edges are lightly browned but center is still a bit soft as it will harden as cookies cool

Great Big Oatmeal Cookies That are Both Great and Big

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Ingredients:

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter I used 1/2 a cup of each or 1 cup margarine softened I used 1/2 a cup of each
• 1 3/4 cups dark brown sugar packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Steps:

• Preheat oven to 350F
• Spread the coconut and oats out on a large baking sheet - two sheets work better
• Bake for 10 minutes or until lightly browned and toasted
• stirring often
• While the coconut and oats cool
• mix the flour
• baking soda and salt
• Cream the butter and sugar together in a separate
• large
• bowl at medium speed for one minute
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk
• Stir in the flour
• then stir in the coconut and oats
• I thought the dough looked pretty sticky
• so at this point I put it in the refrigerator for an hour Its not something thats called for in the original recipe
• but I recommend it since it worked very well for me
• Drop dough in 1/4 cup amounts
• 3 inches apart
• onto greased baking sheets I used an ice cream scoop for this filled so the scoop was rounded
• but not heaping
• and it worked perfectly
• Bake for 12 minutes
• or until they are set and lightly browned
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling

Heart Smart Oatmeal Date Chocolate Cookies

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Ingredients:

• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 1/2 cups oats
• 1/2 teaspoon salt
• 1 lightly beaten egg
• 1 teaspoon vanilla extract
• 1 cup chopped pitted dates
• 3 ounces coarsely chopped bittersweet chocolate

Steps:

• Preheat oven to 350
• Melt butter in a small saucepan over low heat
• Remove from heat and add brown sugar
• Stir until smooth
• In a medium bowl combine all-purpose flour whole-wheat flour baking soda oats and salt
• Combine the butter mixture with the dry ingredients and add egg vanilla and chopped dates
• Fold in bittersweet chocolate
• Mix well and spoon mixture by tablespoon-fulls out onto lightly greased or silicone baking matcovered baking sheets
• Bake for 12 minutes until tops are dry to the touch

Holiday Eggnog Cookies

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Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups sugar
• 3/4 cup softened butter
• 1/2 cup eggnog
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 tablespoon ground nutmeg

Steps:

• Preheat oven to 300
• Mix flour baking powder cinnamon and 1/2 teaspoon nutmeg
• Mix well with a whisk; set aside for now
• Cream the sugar and butter until the mixture forms like a grainy paste
• Add in the eggnog vanilla extract and egg yolks
• Beat on medium speed until smooth
• Add the flour mixture and beat at low speed until combined but do not over mix
• Drop rounded teaspoonfuls 1 inch apart onto ungreased baking sheets
• Lightly sprinkle with nutmeg
• Bake 23-25 minutes or until bottoms are light brown
• Let cool completely

Plantain Cookies

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Ingredients:

• 1 cup spelt or 1 cup wheat flour
• 3 cups rolled quick-cooking oats oatmeal
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup coconut shreddedunsweetened
• 3 cups raisins
• 2 plantains ripe
• 1 cup apple juice
• pecan halves

Steps:

• Preheat your oven to 350 degrees F
• 175 degrees C Place the spelt
• or whole wheat flour
• and the quick rolled oats oatmeal in a bowl and mix together
• Add the cinnamon
• allspice
• nutmeg
• and cloves and mix well
• Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together
• and that they are thoroughly coated with the flour mixture
• Place the apple juice
• peeled plantains
• and the remaining cup of raisins in the container of a high speed blender
• Cover and run at high speed until all the ingredients are thoroughly blended and smooth
• Add the plantain-raisin mixture liquid to the flour mixture dry and mix thoroughly with a stiff spatula or spoon
• After adding all the blended
• liquid ingredients
• if the cookie dough is too stiff you may add a little more apple juice
• A thinner dough will make a flatter cookie
• A stiff dough will make irregular
• thick cookies like the ones shown in the photo
• To test for dough stiffness
• we stick a soup spoon upright into the dough If the dough is stiff enough
• the spoon will remain upright On a non-stick or lightly oiled baking sheet
• place the cookie dough in 24 equal sizedmounds
• Smooth and shape each cookie with a spoon or spatula
• as desired
• Place the pecan halves on the top of each cookie and press lightly into the dough
• Place the baking sheet in the preheated oven and bake at 350 degrees F
• for 20-25 minutes
• Various ovens bake differently
• so we suggest that you begin checking the cookies after 15-20 minutes of baking
• The cookies should be firm
• but still soft enough to be a littlespringy
• Be careful not to over-bake
• When the plantain coconut raisin oatmeal spice cookies are baked
• remove from the oven
• cool
• and enjoy

Weight Watchers Vegan Chocolate Cookies

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Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 cup sugar
• 1/3 cup organic coconut oil
• 1 teaspoon vanilla extract
• 3/4 cuphot water divided
• 1 cup shredded coconut unsweetened

Steps:

• Preheat oven to 350F Line two cookie sheets with parchment paper
• In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
• Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
• Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving

Where's Mom's Chocolate Chip Apricot Cookies?

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Ingredients:

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup turbinado sugar
• 1/2 cup packed brown sugar
• 1 egg lightly beaten
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped dried apricot

Steps:

• Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
• Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
• Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely