Ingredients 3 tablespoons coconut
½ cup brown sugar
2 tablespoons butter, softened
⅓ cup soy nut butter
3 tablespoons egg substitute
½ teaspoon vanilla
½ teaspoon baking soda
1 cup + 2 tablespoons quick oats
3 tablespoons dark chocolate chips
3 tablespoons dried cherries
2 tablespoons ground soy nuts
Instructions Preheat oven to 350° F.
Measure out the three tablespoons of coconut, place on a sheet pan, bake in the preheated oven for five minutes or until lightly toasted and set aside.Place the brown sugar, butter, and soy nut butter in a medium mixing bowl and cream together.Combine the egg substitute and vanilla and add in increments to the creamed butter and sugar. The butter and sugar mixture may stick to the sides of the bowl and if this is the case, scrape the sides of the bowl with a spatula to ensure that the butter sugar mixture gets well incorporated with the egg and vanilla.Add the toasted coconut, baking soda, quick oats, dark chocolate chips, dried cherries, soy nuts to the bowl with the creamed butter, sugar and egg.Mix all ingredients until incorporated.
Using a #24 scoop, scoop the batter on to an ungreased baking sheet, press down slightly and bake for nine minutes.
Notes 11 servings (1 cookie each)