Snowy and Sweet

Here on the East Coast we are having a blizzard! So what is better than looking in the pantry, gathering the ingredients to make something sweet and comforting. But wait; that ugly head of sensibility invades my conscious. I realize that I need to stick with my resolution to eat healthier. So I browse recipes to locate one that will satisfy the criteria of delicious and healthy! In my repertoire of recipes I find one that meets the criteria however, on the first try I was not ecstatic with the results. So I decided to give it another go and tweek it a bit. I am happy with the results.; gluten free, low sugar but tantalizingly delicious! Oats, coconut and coconut oil, dark chocolate chips come together with a little brown sugar, vanilla, cinnamon, an egg plus a few other simple ingredients. So now I sit here all cozy with a cup of coffee, a cookie or maybe two watching a sappy Hallmark movie! Ahhhh………..

Oatmeal Coconut Chocolate Chip Cookies

1/2 cup coconut oil melted in a medium size mixing bowl cooled slightly 

1 large egg 

  2 teaspoons vanilla

1/4 cup tightly packed brown sugar

Whisk all the above ingredients together

Take 1 cup rolled oats buzzed in a food processor. You should have 3/4 of a cup of oat flour, add the oat flour to:

3/4 cup of rolled oats

1/4 cup shredded coconut 

1 teaspoon cinnamon 

1 teaspoon baking powder

A pinch of salt

1/2 cup Ghirardelli mini chocolate chips (they are the best)

Whisk the dry  ingredients together and add to the wet ingredients, mix completely and then add the chips. Place the dough in the fridge for 10 minutes to chill. 

Preheat oven to 350 and line two baking sheets with parchment.

Remove dough from fridge and using  your hands make small balls and fill the cookie sheets. They don’t spread but leave room between cookies. 

Bake for 9 minutes then open oven door and with a fork flatten the cookies. Bake 2 more minutes or until slightly brown. Cool slightly on baking sheets and then transfer to a cooling rack.

  

Snowy Cherry Hill, NJ

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