Meals, in preferential order: Dessert, Breakfast, Dinner, Lunch. Yes, I did just refer to dessert as a meal. I am a strong believer that you should enjoy dessert every day. Life is too short not to, right? Even if it is just a few squares of dark chocolate, I always like to end my day with something sweet. And I love desserts that have nourishing, healthy ingredients, so I feel good about eating them. With a little research and creativity, it is easy to find healthy substitutions for typical baking ingredients like butter and cream.
My family goes to Martha's Vineyard for the summer, and we bought a package of homemade cookies from one of the farm stands on the island. They were so good, but too expensive to justify buying regularly, so I wanted to recreate them. The ingredient list was short, and on my first try, the cookies came out really well! They are a combination of three of my favorite foods: hearty oats, decadent coconut, and rich chocolate. As an added bonus, they only took about half an hour to whip up, from start to finish. If you're looking for a quick, healthy treat to make this weekend, I urge you to try these cookies.
My family goes to Martha's Vineyard for the summer, and we bought a package of homemade cookies from one of the farm stands on the island. They were so good, but too expensive to justify buying regularly, so I wanted to recreate them. The ingredient list was short, and on my first try, the cookies came out really well! They are a combination of three of my favorite foods: hearty oats, decadent coconut, and rich chocolate. As an added bonus, they only took about half an hour to whip up, from start to finish. If you're looking for a quick, healthy treat to make this weekend, I urge you to try these cookies.
Oatmeal Coconut Chocolate Chip Cookies
(makes 12 - 15 cookies)
Ingredients:
2 cups old fashioned rolled oats (certified gluten free,
if desired)
1 1/2 cups oat flour
1/2 - 3/4 cups coconut sugar (or brown sugar)
dash of cinnamon
3 tbsp unsweetened shredded coconut
1/2 tsp salt
1/2 tsp baking powder
1/4 cup melted coconut oil
1/8 cup water + 1/8 cup separated
2-3 tbsp almond milk
1/4 cup mini chocolate chips (I used Enjoy Life brand)
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Make the oat flour: blend 1 1/2 cups rolled oats in a blender until powdery.
3. Combine dry ingredients in large mixing bowl (oats, oat flour, coconut sugar, cinnamon, coconut, salt, baking powder).
4. Combine wet ingredients in small mixing bowl (coconut oil, water, almond milk).
5. Add wet ingredients to dry ingredients, and stir to combine. Add the extra 1/8 cup water if the mixture is too dry.
6. Fold in chocolate chips.
7. Portion into balls on prepared baking sheet with spoon. Press down slightly on each ball, as they do not spread much when baked.
8. Bake for 10-15 minutes, until bottoms are golden brown. Let cool on drying rack.
These cookies can be kept refrigerated in an air-tight container for about a week. The flavor combination is so dreamy, and you can feel good about going back for seconds. :-)
Are you a dessert person? Or do you crave salty foods instead?
(makes 12 - 15 cookies)
Ingredients:
2 cups old fashioned rolled oats (certified gluten free,
if desired)
1 1/2 cups oat flour
1/2 - 3/4 cups coconut sugar (or brown sugar)
dash of cinnamon
3 tbsp unsweetened shredded coconut
1/2 tsp salt
1/2 tsp baking powder
1/4 cup melted coconut oil
1/8 cup water + 1/8 cup separated
2-3 tbsp almond milk
1/4 cup mini chocolate chips (I used Enjoy Life brand)
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Make the oat flour: blend 1 1/2 cups rolled oats in a blender until powdery.
3. Combine dry ingredients in large mixing bowl (oats, oat flour, coconut sugar, cinnamon, coconut, salt, baking powder).
4. Combine wet ingredients in small mixing bowl (coconut oil, water, almond milk).
5. Add wet ingredients to dry ingredients, and stir to combine. Add the extra 1/8 cup water if the mixture is too dry.
6. Fold in chocolate chips.
7. Portion into balls on prepared baking sheet with spoon. Press down slightly on each ball, as they do not spread much when baked.
8. Bake for 10-15 minutes, until bottoms are golden brown. Let cool on drying rack.
These cookies can be kept refrigerated in an air-tight container for about a week. The flavor combination is so dreamy, and you can feel good about going back for seconds. :-)
Are you a dessert person? Or do you crave salty foods instead?