- 1 cup all-purpose flour
- 1 cup regular oats
- 1 cup firmly packed vegan brown sugar
- 1/2 cup shredded coconut
- 1/2 teaspoon baking soda
- 1/4 cup melted vegan butter
- 3 tablespoons water
- 2 tablespoons golden cane syrup*
- Cooking spray
2. Drop the dough by level tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray (12 cookies per sheet). You'll find that this is an extremely workable and forgiving cookie batter, and I found it easiest to form balls by hand instead of just dropping with a spoon. The stickiness of the cane syrup means you can even pinch a little dough off of one cookie and add to another, if you find you've accidentally made some bigger than the others.
3. Bake at 325 degrees for 12 minutes - the cookies will be almost set. Remove from the oven and let stand on the cookie sheets an additional 2 to 3 minutes. Remove from the pans and cool completely on wire racks - the cookies will continue to set as they cool.
If you want to continue the Australian theme, try this fun vegan take on an Aussie burger for dinner before you have the cookies for dessert. My husband laughed at me as I topped a Gardein beefless patty with Annie's Worcestershire sauce, vegan bacon strips, a pineapple ring (yes!), lettuce, tomato, and pickled beets. The result is surprisingly delicious.
*Golden cane syrup should be sold near the molasses and other sweeteners in the grocery store, but if you can't find it, light corn syrup (such as Wholesome Sweeteners) will make a fine substitute.
24 servings (1 cookie), Calories 92
Absolutely awesome cookies - a burst of coconut, brown sugar, and butter, made healthier with a hint of the oats. They remind me of the Girl Scout Samoa cookies I ate in my youth, without the drizzle of chocolate on top. Chewy and perfect.