Vegan - Coconut Sugar Oat Cookies

These shortbread textured oat cookies are made with coconut oil and coconut sugar which makes them not only delicious but healthy too.  I love coconut sugar these days because of its low glycemic index (35)  and butter caramel taste.  It seems that everywhere I look I also notice articles on the benefits of coconut oil (apparently great for weight control - who knew!).  We are not big desert or cookie eaters, but these work great in the morning when we are pressed for time or need a quick snack on the run that tides us over for a while.  You can add raisins, dried cranberries, chocolate chips and nuts for additional texture and flavour.  You'll be shocked by the rich taste of butter and caramel (but there is no butter). A little treat for my beautiful vegan family and friends!

You will need:  For about 15 cookies

• 1/2 cup (100g) of coconut oil, softened
• 1/2 cup (100g)of Earth Balance Traditional Spread, softened
• 1/2 cup (70g) of coconut sugar
• 1 tbsp (15ml) of vanilla extract
• 1 cup (135g) of flour
• 3/4 cup (55g) of quick oats
• 1 tsp of baking soda

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1. Preheat the oven to 350 F (180 C) and line two baking sheets with parchment paper;
2. Cream the coconut oil (1/2 cup - 100g), Earth Balance Traditional Spread (1/2 cup - 100g) and coconut sugar (1/2 cup - 70g) together in a large bowl or with mixer until well blended;
3. Add the vanilla extract (1tbsp - 15ml), blend;
4. In a separate bowl, mix flour (1 cup - 135g), oats (3/4 cup - 55g) and baking soda (1 tsp);
5. Add dry ingredients to first group of ingredients and blend together well;
6. Drop cookie dough on baking sheet and pat down to flatten a little;
7. Bake for 15 minutes, in the upper part of the oven, until golden.

Smile of the day: