Vegan Cookies?

Yes, vegan. And, yes, they are fabulous! Egg-free, dairy- and animal-free and tasty as can be. Jamie and I used to buy these at the co-op in Bellingham across the street from the Y after working out... I asked for the recipe at the Swan Cafe (the cafe in the co-op) and RuthAnne Muller from Member Outreach gave it to me! It was scaled for about 12 dozen cookies, so I divided it (which is why the measurements are a bit strange). If not making it strickly vegan, you can sub butter for soy margarine and 5 eggs to sub for the egg replacer.

Swan Cafe Trail Cookies

Whisk together:
1-1/2 T. EnerG Egg Replacer
1/2 + 1/8 c. water

Beat until creamy:
2 c. soy margarine
2 c. Florida Crystals cane sugar
2 c. brown sugar
1 t. vanilla

Blend liquids with margarine and sugar mixture.

Mix together:
2 c. organic pastry flour
1/2 + 1/8 heaping T. baking soda
1/2 + 1/8 heaping t. baking powder
1 t. sea salt
1 c. unsweetened shredded coconut
4 c. rolled oats
4 c. corn flakes type cereal
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts

Combine dry and liquid ingredients and mix well. Using a #10 scoop (about 1/4-1/3 c.) or a generous standard ice cream scoop, place dough on cookie sheet.

Bake at 350-degrees F until cookies develop cracks and are solid in the middle.

This recipe makes about 3-dozen 4-inch diameter cookies.