Farm Girl Cookies, For the Vegan Farmer in All of Us.

Farm Girl cookies are my adaptation of the Cowboy cookie recipe in Vegan Cookies Invade Your Cookie Jar. Why Farm Girl? Because these cookies have a plethora of textures (oats, coconut, chunks, and chips) like a rich, healthy soil; the subtle hint of cinnamon reminiscent of an autumn morning’s apple picking; and because, let’s face, farm girls rule.

Makes 45 3-inch cookies!

2 cups rolled oats
3 cups all-purpose flour
1 and 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. of salt (This seems like a lot of salt for a cookie recipe, but it really amps up the cinnamon)
2 tsps. cinnamon
1 cup canola oil
1 and 1/4 cup of sugar
3/4 cup of plain soy milk
1 and 1/2 tbsp. of tapioca flour (You can use cornstarch or ground flax seeds as a substitute, but the cookies won’t be as crisp on the outside, and chewy on the inside)
1 tbsp. maple syrup agave (I used my roommate’s Trader Joe’s syrup blend, but you can use plain agave, maple syrup, or even brown sugar. If you go with the brown sugar, use 1 cup and add an extra 1/4 cup of nondairy milk)
1 and 1/2 tsp. vanilla extract
1 cup of white chocolate chunks
1 cup of semisweet chocolate chips
1 and 1/2 cups of finely shredded, unsweetened coconut (Make sure to use unsweetened coconut, otherwise the cookies will be TOO sweet. I always use Let’s Do Organic Shredded Coconut. You can find it at Whole Foods.)

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. (If you don’t have parchment paper, you can use nonstick spray or a little butter rubbed into the baking sheet, but the cookies won’t cook as well on the bottom.)
2. In a large bowl, mix together the oats, flour, baking soda, baking powder, and salt.
3. In another large bowl, beat together the oil, sugar, agave maple syrup, plain soy milk, tapioca flour, and vanilla until they are well mixed. Fold in the dry mixture in two batches. When the batter is almost completely mixed, fold in the white chocolate chunks, the semisweet chocolate chips, and the shredded coconut.

(I don’t want to encourage any food porn aesthetics, so here is an absolutely candid shot of my table in my dim-lit kitchen. See, I can a make a mess too.)

4. Roll the dough into ping-pong size balls and push them into the baking sheet to flatten them out just slightly. Allow about 2 inches between each cookie. Press a few extraneous white chocolate chunks and semisweet chocolate chips into the top of the cookies. Bake for 16 minutes or until the cookies are golden and the white chocolate chunks begin to brown, like toasted marshmallows.

5. Try not to eat the entire batch in one sitting! Mmmm.


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