Coconut Oatmeal Cookies


I have always enjoyed all things coconut, so one night while browsing cookie recipes because I had a craving for something sweet I found these and knew I HAD to try them.  Besides the use of both coconut and coconut extract, both already promising for a very Coconutty cookie, I was intrigued by the use of coconut oil in place of butter.  Having read my fair share about the benefits of coconut oil both for the outside and inside of your body I was really excited about these.

These cookies are so incredibly good!  Not only do they deliver on coconut flavor, but the oil makes them so “buttery” without butter!  And you can’t help but feel like you’re doing something good for your body by indulging in one.. or two… or three!  They have a nice soft, but chewy texture.  I used walnuts, and really liked the combination, I just might add a few more next time.  If you go with the written instructions you’ll yield a lot of cookies out of this, and because there are so many the walnuts just seemed sparse in some.

Rather than scoop my dough onto cookie sheets, I actually rolled them into balls and then lightly pressed them flat onto the sheet which gave me better looking cookies.  This is especially nice if you plan to give some away.

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Coconut Oatmeal Cookies

Ingredients :

  • 2 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 cup coconut oil (measured solid) melted
  • 2 large eggs
  • 2 tsp. vanilla extract (or coconut extract, or do half and half which is what I did)
  • 1 cup shredded sweetened coconut
  • 1 cup old fashioned oats
  • 2/3 cup chopped walnuts (can also use pecans, sliced almonds, or macadamia nuts) optional

Directions :

  1. Preheat oven to 350° F.  Line a baking sheet with parchment paper or a baking mat.  Set aside.
  2. In a mixing bowl, mix together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together granulated sugar, brown sugar and coconut oil until fluffy.  Mix in the eggs and extract.
  4. Slowly add the dry ingredients to the wet and mix until just combined.
  5. Fold in the shredded coconut, oats and nuts.
  6. Scoop about a Tablespoon of dough at a time and place onto the prepared cookie sheets.  Bake for about 10 minutes or until very lightly golden.  Let cool for 2-3 minutes on the sheet before moving to a rack to cool completely.
  7. Store in an air-tight container.

Recipe from eat.drink.love

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Published in: on May 30, 2015 at 2:17 pm  Comments (2)  
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Snickerdoodle Cookie Granola Bars


I wasn’t sure if I was going to blog these after messing up the recipe so much, but the results were still very good and I am sure would be even better if made correctly.  In true Monday fashion, I wrote down the ingredients wrong when I was making my notes and ended up putting twice the amount of sugar it called for and only a teaspoon of cinnamon when it called for a tablespoon.  As I said, the results were still very good, but definitely on the sweet side, so using the correct amount of sugar would likely take care of that issue.  My bars did remind me of snickerdoodles, but the additional cinnamon would definitely boost that familiar taste.  My version reminds me a lot of the Cinnamon and Brown Sugar instant oatmeal in bar form.

One thing I can’t be sure of is texture… mine were soft and very chewy/filling, but I have to wonder if they would have been firmer perhaps with less sugar.  Or maybe the opposite, I honestly don’t know.  The recipe I followed describes them as dense and chewy so I think it worked out fine.  The real test is whether they are enjoyable anyway right?  Well my 2 year old sure thought so as he sat at my feet begging for bites of the one I tried lol.  I do hope to try these again soon when my diet will allow and make them the correct way, so perhaps I will come back and add an update with notes on how they turned out.  I’d love to hear from anyone who makes them correctly as well.  Maybe it will turn out that the perfect recipe is somewhere in the middle!

I loved the simplicity of this recipe, and that there was no cooking involved.  I have never made my own granola bars before and now that I know how easy it is I can’t wait to try many other varieties.  I can’t say that they are particularly healthy, and especially not with double the sugar like I used, but they aren’t too bad since they are pretty filling, and they do have oatmeal which is good for you.  You can likely save a few calories on these by using margarine, and perhaps replace some of the sugar with splenda.  The recipe also suggested honey as an alternative to the light corn syrup and, though I don’t know if it’s much lighter in calories, I imagine it is probably more beneficial to your health.  I used the light corn syrup because it’s what I had on hand, and I needed to use it up to make room in my fridge.  One last thing I found was that I didn’t need as much chocolate as it called for to make a nice drizzle across the bars.  I probably ended up using about half of it, but if you like more chocolate go with the full amount.

 

Snickerdoodle Cookie Granola Bars

Makes : 12                        Time to make : 10 minutes + 2 hours

Ingredients :

  • 1/2 cup butter
  • 1/2 cup light corn syrup
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 T. ground cinnamon
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. salt (optional, or to taste)
  • 3 1/2 cups quick oats (I used the Quaker 1-minute oats)
  • 3/4 cup all purpose flour, + up to 4 T. as needed
  • 1/2 cup white chocolate chips, melted for drizzling

Directions :

  1. Line an 8×8 baking sheet with foil and spray with non-stick cooking spray.  You want the foil to have an overhang so you can easily lift it once your bars have set.
  2. In a large microwave safe bowl combine the butter, syrup and both sugars.  Heat for a total of 3 minutes, stirring at the end of each minute.  You are making a caramel sauce so watch closely in case it starts to boil over, but you shouldn’t have an issue as long as you used a large bowl.
  3. To the sauce add your vanilla, cinnamon, cream of tartar and salt and stir to combine.  Next add the oatmeal and stir to combine.  Add the flour last and a little at a time stirring to incorporate it all.  If after the 3/4 cup of flour your mixture is still sloppy you can add up to 4 T. extra (one at a time).  Mine didn’t need any extra flour.  You do want it moist and sticky.
  4. Press into your prepared pan firmly and evenly.  You can either top with your melted chocolate now or later on each individual bar. (I did it now)  Place in the fridge for at least 2 hours to set up, or 1 hour in the freezer if you are in a hurry.  Once set, lift your bars out and cut into 12 bars.  Individually wrap each in plastic wrap if you aren’t serving them right away and either store in an air-tight ziplockbon the counter up to a week, in the fridge up to a month, or in the freezer up to 3 months.

Recipe from averie cooks

snickerdoodlecookiegranolabar

Day 95 : Healthy Banana Drop Cookies


I had a bunch of ripe bananas on the counter, and figured rather than freeze them or let them go to waste I would just make some cookies.  We’ve had these before and we LOVE them.  They remind me a lot of a muffin in many ways, but they are chewy, and bursting with flavor.  The added benefits of the healthy wheat germ and oats is just icing on the cake because when eating these you don’t feel like you are eating “healthy food”.

They are very simple to make.  I like to process my oats in the food processor, and then once I have added all the dry ingredients in the bowl and mixed them I put it all back in the processor to incorporate the butter.  Then I just pulse it a few times until I get the right consistency.  I usually have Sunny D on hand so that’s what I use for these, but just use any type of orange juice you have.  They may not be the prettiest cookies, but I assure you they are one of the best!

Healthy Banana Drop Cookies

Serves : 24 cookies                  Time to make : 40 minutes

Ingredients :

  • 1 1/2 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup wheat germ
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 tsp. cinnamon
  • 5 T. butter, softened
  • 1 1/2 cup banana, mashed
  • 1/4 cup orange juice

Directions :

  1. Spray cookie sheets with non-stick spray and lightly dust with flour.
  2. In a blender or food processor grind the oats until fine.
  3. In a large bowl combine the oats, flour, sugar, brown sugar, and cinnamon.
  4. Using a pastry blender or knives (or in the processor as I mentioned above) incorporate the softened butter into the dry ingredients until coarse crumbs form.
  5. In a separate bowl mash bananas and orange juice together, then add to your dry ingredients and stir to combine.
  6. Cover and chill dough for 20 minutes in the freezer.
  7. Preheat oven to 375 degrees.
  8. Drop dough by teaspoon fulls 1 1/2 inches apart on prepared cookie sheets and bake about 10 minutes until light golden brown.  I find it takes a few more minutes if I do both sheets at once.
  9. Allow to cool for a couple minutes before moving to a cooling rack to cool completely.

 

  • 1 1/2 cups rolled oats
  • 1/2 cup flour
  • 1/2 cup wheat germ
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 5 tablespoons margarine, softened
  • 1 cup mashed banana (about 1 1/2 large bananas)
  • 1/4 cup orange juice