Cheerio cookies made with soy butter and shredded coconut!
Been making these cookies several times over the last few weeks, they are just so addicting. Thank goodness they have more too them than just sugar and flour. You can at least say you are getting your oats or protein is as well! Enjoy!
- 1⁄2 c. butter softened
- 1⁄2 c. nut butter (soy peanut, or almond)
- 1 1⁄4 c. sugar
- 1⁄2 tsp. baking soda
- 1⁄4 tsp. salt
- 1⁄4 c. water
- 1 egg (optional)
- 1 tbsp. vanilla
- 1 1⁄2 c. flour
- 1 c. rolled oats
- 1 c. shredded coconut raisins or chocolate chips
- 3 c. cheerios
- Preheat oven to 375 degrees. In large mixing bowl beat butter and nut butter with electric mixer on medium speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined. Beat in water, egg, and vanilla. Add flour and as many oats as you can with mixer. Stir in remaining oats and raisins and cheerios.
- 2. Drop by 1/4 cupfuls about 3″ apart on cookie sheet. Flatten slightly. Bake 10 minutes. Cool 5 minutes. Stores cookies in a tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.
Give thanks to the LORD, for He is good, For His lovingkindness is everlasting. Psalm 136:1