Vegan Ranger Cookies

 Growing up, ranger cookies were hands down my favorite treat. We would buy them from our local grocery store’s bakery. After growing up and moving away, I would still pop in a buy a pack when visiting my parents. Eventually we went vegan , and it finally occurred to me to search for a recipe, and try to veganize my favorite cookie!. These taste just like the the ranger cookies I grew up eating. These cookies are chewy, and coconutty, with little crispy bits from the rice cereal. So if you have never had or even heard of a ranger cookie, bake up a batch. I think you might just love them as much as I do!

Growing up, ranger cookies were hands down my favorite treat. We would buy them from our local grocery store’s bakery. After growing up and moving away, I would still pop in a buy a pack when visiting my parents. Eventually we went vegan , and it finally occurred to me to search for a recipe, and try to veganize my favorite cookie!. These taste just like the the ranger cookies I grew up eating. These cookies are chewy, and coconutty, with little crispy bits from the rice cereal. So if you have never had or even heard of a ranger cookie, bake up a batch. I think you might just love them as much as I do!

Ingredients:

  • 1 cup vegan butter

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 2 flax eggs



  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups quick-cooking oats

  • 2 cups crisp rice cereal

  • 1 cup unsweetened shredded coconut

Instructions:

preheat oven to 350 degrees

  1. In the bowl of your stand mixer, or a large bowl if you are using a hand mixer, cream butter with both sugars until it is light a fluffy.

  2. Beat in the flax eggs and vanilla.

  3. Whisk together the flour, salt, baking soda, and baking powder in a smaller bowl. Gradually add the flour mixture to the creamed mixture. Mix until just combined.

  4. Stir in the coconut, oats, and rice cereal.

  5. Line a 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, scoop out dough onto cookie sheets, leaving a few inches between each scoop of dough.

  6. Bake for 8-10 minutes. Remove from oven and allow cookies for a few minutes on the pan before transferring them to a wire cooling rack.