These are a variation on my Cranberry Pecan Oatmeal Cookies. They are healthy, hearty dairy-free, soy-free, egg-free, vegan and can be gluten free if you use gluten free flour. These wholesome, rich cookies taste like a snowy winter day in Hawai'i. You know. If it snowed in Hawai'i.
1 1/2 cups flour of your choice (I used white whole wheat)
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup oil of your choice (I used sunflower)
1 1/2 cups sugar
1/4 cup molasses
4 tbs water
1 tsp vanilla extract
3 cups rolled oats
1 cup diced dried pineapple
1 cup shredded dried coconut.
Combine all ingredients except oats, pineapple, and coconut in a large bowl. Stir well. Dough will be thick and dry.
Fold in last 3 ingredients.
Roll about 2 tbs of into a ball. This will give you a big, chewy cookie.
Place on baking sheet. Cookies will spread during baking.
Bake 15 minutes at 325 degrees.
Cool 5 minutes on the tray, then transfer to a rack.
3/4 cup oil of your choice (I used sunflower)
1 1/2 cups sugar
1/4 cup molasses
4 tbs water
1 tsp vanilla extract
3 cups rolled oats
1 cup diced dried pineapple
1 cup shredded dried coconut.
Combine all ingredients except oats, pineapple, and coconut in a large bowl. Stir well. Dough will be thick and dry.
Fold in last 3 ingredients.
Roll about 2 tbs of into a ball. This will give you a big, chewy cookie.
Place on baking sheet. Cookies will spread during baking.
Bake 15 minutes at 325 degrees.
Cool 5 minutes on the tray, then transfer to a rack.
Makes about 2.5 large cookies.
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