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

Published in: on May 30, 2015 at 2:17 pm  Comments (2)  
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Skinny Pumpkin Spice Muffins with Walnut Streusel

Continuing on with my Fall cravings I had to try these when I came across them.  I have been trying to be really good and not bake every day even though that’s exactly the kind of food I want this time of year, but after reading that these (without the glaze on top I think) were only 150 calories a piece I all but ran to the kitchen to whip them up.  Luckily I already had everything on hand.

These muffins are fantastic!  They aren’t really sweet, but the addition of the glaze and streusel on top lends just the right amount of sweetness to make these healthier little gems taste as indulgent as the not so healthy ones.  The pumpkin flavor comes through nicely and the spice is just the right amount to not seem overwhelming.  And while these are not large muffins, you could eat two and still be under calorie compared to some of the muffins you COULD be eating.

True to their usual selves neither of my kids would even try these, but I did give some to a friend and she reported that their family loved them, kids included.  My husband and I had no trouble devouring the rest of them.  I would absolutely make these again, and again, and again.  The only slight change I made was to add a little bit of vanilla to the glaze because I just don’t like the flavor of straight powdered sugar.


Skinny Pumpkin Spice Muffins with Walnut Streusel

Makes : 24 muffins

Ingredients :

  • 3/4 cup flour
  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 egg + 3 egg whites
  • 1 (15oz) can pumpkin puree
  • 1/3 cup olive oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp. vanilla extract

Streusel :

  • 1/4 cup brown sugar, packed
  • 2 T. butter, diced
  • 2 T. oats
  • 1/4 cup walnuts, chopped
  • 2 T. flour

Directions :

  1. Preheat oven to 350 degrees
  2. Sift flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
  3. In a mixer or separate bowl, beat the egg, egg whites, and pumpkin puree together until combines.
  4. Mix in the olive oil, both sugars, and vanilla extract.
  5. Slowly combine the flour mixture and wet mixture, stirring to just combine.
  6. Grease a muffin pan and fill each section a little more than half way.
  7. To make the streusel, combine all the ingredients in a small bowl, using a fork or your hands to make rough crumbs. Top each unbaked muffin equally with the crumbs.
  8. Bake for 20 minutes. Makes 24 muffins.
  9. Optional: drizzle with powdered sugar mixed with milk!

Recipe from Apple of my Eye


Honey Walnut Shrimp

You may recall that recently I made Sweet Fire Chicken in an attempt to recreate one of my favorite Chinese Take-out dishes at home.  I thought it only fair to try and do the same for one of my husband’s usual choices.  I haven’t ordered this myself, but he says this is a fair comparison to the dish he orders from Panda Express.  He says the walnuts are a bit sweeter, but when asked if he would rather have this version or the other he voted for this dish.

Personally, I also really enjoyed this dish.  The shrimp fried up beautifully and was perfect coated in the honey sauce.  I really like the crunch factor from the walnuts and of course they carry on that sweetness factor as well.  This goes very well over some plain and simple rice.  Hopefully you have a little better luck with your rice preparation though…. I have been testing out a new rice cooker and can’t seem to stop getting mushy rice.  After overcooking my first batch of  sugar water (I will get into that in a moment) I fell a bit behind in getting everything else ready and the rice had to sit in the cooker for a bit longer than I would have liked.

Now about the walnuts… I am sure most of you already know how to do this technique and would laugh at my mishap tonight, but for those of you who haven’t made anything like it before I thought I would share what I learned.  The recipe said to boil the sugar water, while continuously stirring it, until it turned golden and thickened.  I kept waiting to see a golden color, even past the point where it thickened up, and in doing so I ended up with a mess of hard sugar again.  I imagine I boiled all the water out… oops!  The second time I pulled it as soon as it thickened up regardless of color and that worked well enough.

As far as being low FODMAP or not… I think this one fits the plan.  The only questionable ingredients I can think of are the honey (which there is such a small amount I doubt it would effect most people unless it was a trigger) and perhaps the cornstarch (but honestly I am just not sure about that one, and again I imagine it effects some more than others).  Other than being quite full from eating more than I should as usual I didn’t have any issues with this meal in the stomach department.

Honey Walnut Shrimp

Serves : 3-4

Ingredients :

  • 1 C. vegetable oil
  • 1/2 C. sugar
  • 1/2 C. walnut halves
  • 3 T. mayo
  • 1 1/2 tsp. honey (I used more like 2 tsp.)
  • 1 1/2 tsp. sweetened condensed milk
  • 1 lb. medium shrimp, peeled and deveined
  • kosher salt and pepper to taste
  • 1 lg egg, beaten
  • 1/2 C. cornstarch

Directions :

  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
  3. In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
  4. Season shrimp with salt and pepper, to taste.
  5. Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
  6. Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
  7. In a large bowl, combine shrimp and honey mixture.
  8. Serve immediately, topped with walnuts.

Recipe From Damn Delicious



Published in: on August 11, 2013 at 9:20 pm  Leave a Comment  
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