Chewy vegan coconut oatmeal cookies

½ c coconut oil, chilled

½ c vegan butter

2 c brown sugar

1 Tbsp vanilla extract

½ tsp coconut extract

¼ c applesauce

2 c flour

1½ tsp baking powder

1 tsp baking soda

½ tsp salt

2½ c rolled oats, pulsed in a food processor to the texture of quick oats

1½ c unsweetened shredded coconut

In a large bowl, cream together oil, butter, sugar, and molasses.

Beat in extracts and applesauce.

In a medium bowl, sift together flour, baking powder, soda, and salt.

Beat dry mixture into wet

Fold in oats and coconut until well incorporated. Dough will be stiff.

Refrigerate dough for at least 1 hour, or overnight. Dough will be stiff.

Preheat oven to 350F.

Line a cookie sheet with parchment paper.

Scoop balls of dough by packing an ice cream scoop (or a scant ¼ cup).

Flatten balls slightly and arrange on cookie sheet, spaced 3″ apart.

Bake 10 to 12 minutes, or until cookies are just starting to turn golden.

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