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Samoa-like Coconut Oatmeal Cookie [Vegan]
I made these oatmeal coconut chocolate chip cookies for a cooking class recently and a number of people said they tasted like Samoas. Google to the rescue showed me what they looked like and I got to melting some chocolate. These may not be exactly like those cookies (there's no... Read More
Ingredients You Need for Samoa-Like Coconut Oatmeal Cookie [Vegan]
How to Prepare Samoa-Like Coconut Oatmeal Cookie [Vegan]
- Preheat oven to 350°F. Line one large cookie sheet with parchment paper.
- In a large bowl, whisk together the first seven dry ingredients until well combined.
- In a separate bowl, whisk together the remaining ingredients, except the chocolate chips, until smooth and creamy.
- Mix wet into dry ingredients until well combined. Fold in chocolate chips.
- Drop tablespoon-sized spoonfuls onto prepared cookie sheet.
- Using wet fingertips or back of spoon press down each cookie evenly (continue to wet fingers to prevent sticking).
- The cookies will not spread much, so you can put them close together.
- Bake for 13 minutes then rotate and bake 6 more minutes.
- Let sit on cookie sheet for a few minutes then remove and cool on a wire rack.
Notes
Optional: Melt down 1 cup chocolate chips with 1/4 cup almond milk. Dip each cookie or spread chocolate along the bottom. Place on parchment paper chocolate side up and allow chocolate to harden. Warm up chocolate sauce again with a little extra almond milk. Flip cookies and drizzle chocolate along the top.
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if you call it healthy or healthier, could you at least include calorie and fat content?
Hi! These look amazing. Can I use all-purpose flour in place of the barley, stevia in place of the sugar, and agave in place of the maple syrup? Thanks!
You can use whatever flour you want but may need to adjust liquid measurements. I never bake with stevia so I have no idea what the conversion is for that. Agave can be substituted for maple but I don’t recommend it. Agave is a highly processed sugar.
You can’t do a straight-up substitute of stevia for sugar. It takes only a fraction of the amount of stevia to equal the sweetness of sugar and you have to make up the bulk with something. What you can use to make it up depends on the recipe. I’ve never done a substitution with stevia (I read about it when I was considering using it in a cheesecake) so I don’t know what would work in this recipe but I’m sure there are sites that give different suggestions.