Name: Vegan Oatmeal Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup vegan butter-style sticks; 1 cup sugar; 1 cup packed brown sugar; 2 tablespoons powdered egg replacer; 4 tablespoons water; 1 tablespoon maple syrup; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 cups quick-cooking oats; 1-1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup each raisins and sweetened shredded coconut; 1 cup semisweet chocolate chips

These vegan oatmeal cookies don't just try to recreate the classic cookie—they aim to make it even better. They're an irresistibly chewy and sweet treat filled with chunks of chocolate, raisins and shredded coconut.

Ingredients

1 cup vegan butter-style sticks

1 cup sugar

1 cup packed brown sugar

2 tablespoons powdered egg replacer

4 tablespoons water

1 tablespoon maple syrup

2 teaspoons vanilla extract

2 cups all-purpose flour

2 cups quick-cooking oats

1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup each raisins and sweetened shredded coconut

1 cup semisweet chocolate chips

Instructions

1 Mix the wet ingredients

2 Preheat the oven to 350°F. In a large bowl, cream the vegan butter and sugars until they're light and fluffy, five to seven minutes. In a separate small bowl, combine the egg replacer and water, and mix until they're well combined. Let it sit for one minute, then add it to the butter mixture along with the maple syrup and vanilla. Beat well. Editor's Tip: Properly creaming butter adds air to the batter, making light cookies.

3 Add the dry ingredients

4 In a separate bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Gradually add the flour mixture to the creamed butter mixture, mixing well between additions. Stir in the raisins, coconut and chocolate chips.

5 Bake the cookies

6 Drop the batter by 2 tablespoonful-sized balls onto parchment-lined baking sheets, leaving 2 inches between them. Bake the cookies until the edges are set and light brown, 10 to 12 minutes. Cool the cookies on pans for two minutes before transferring them to wire racks. Editor's Tip: Cookies are delicate when freshly removed from the oven. Allowing them to sit on the pan for a few minutes helps them become firm.