Pina Colada Oatmeal Cookies

• 4 Tablespoons Earth Balance Butter Substitute
• 1/4 cups Unbleached Sugar
• 1/4 cups Brown Sugar, Packed
• 1/2 teaspoons Pure Vanilla Extract
• 2 Tablespoons Rice Milk Or Other Non Dairy Milk
• 1/2 cups White Whole Wheat Flour
• 3/4 cups Rolled Oats
• 1/2 teaspoons Baking Soda
• 3/4 cups Unsweetened Shredded Dried Coconut
• 1/4 teaspoons Salt
• 4 whole Dried Pineapple Rings

1. Preheat your oven to 350 .
2. In a bowl (I use a stand mixer), beat together the Earth Balance and sugars together until light.
3. Add the vanilla and non dairy milk and beat until blended.
4. In another bowl, whisk together the flour, oats, baking soda, coconut and salt.
5. Cut the pineapple into little pieces and mix in by hand to break up the pieces.
6. Stir the flour mixture into the butter mixture.
7. Roll the dough into golf-ball-sized balls and flatten slightly.
8. Bake for 11 minutes. Bake them for 12-13 minutes if you want a crispier cookie.

butter, ubc, ubc, vanilla, rice milk, flour, oats, baking soda, ube, ubc, pineapple

Taken from tastykitchen.com/recipes/desserts/pina-colada-oatmeal-cookies/ (may not work)