Makes about 24 cookies
8 tablespoons Earth Balance non-hydrogenated butter substitute (sticks)
1/2 cup unbleached (raw) sugar (or regular)
1/2 cup brown sugar, packed
4 tablespoons rice milk (or sub soy or almond)
1 teaspoon pure vanilla extract
1 cup white whole wheat flour
1&1/2 cup rolled oats
1&1/2 cup unsweetened shredded dried coconut (when i only had sweetened, cut down on sugar)
8 dried pineapple rings (or 3/4 cup chunks) unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
Preheat your oven to 350˚
In a bowl (I use a stand mixer) beat together the Earth Balance and sugars together until light.
Add the vanilla and non dairy milk and beat until blended.
In another bowl, whisk together the flour, oats, baking soda, coconut and salt.
Cut the pineapple into little pieces and mix in by hand to break up the pieces.
Stir the flour mixture into the butter mixture.
Roll the dough into golf ball size balls and flatten slightly.
Bake for 11 minutes. Bake them for 12-13 minutes if you want a crispier cookie.