Oatmeal / coconut / chocolate chip cookies
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 191.7
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 67.7 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.8 g
- Protein: 4.6 g
View full nutritional breakdown of Oatmeal / coconut / chocolate chip cookies calories by ingredient
Introduction
1.5 C Flax SeedA couple cups of hot water
1/2 C Coconut Oil
1.5 C Sucanat
1 12oz can Light Coconut Milk
Feel free to adjust the following as you desire:
1/2 C Shredded Coconut Unsweetened
1 cup, hulled Sunflower Seeds, without salt
1.5 C Almonds - sliced
1/4 C Bragg Organic Raw Unfiltered Apple Cider Vinegar (less if you desire; helps preserve these cookies a bit longer)
2 C Toll House Nestle Dark Chocolate Chips Serving Size 1 Tbsp servings per bag about 20
5 cup quick oats
2 cup Whole Wheat Pastry Flour
6 tsp Baking Powder (these cookies are heavy enough they don't really rise much, but I tend to throw in some baking powder just in case)
Again, feel free to adjust spices to meet your taste.
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1 tsp Cloves, ground
Grind the flax seeds, then mix them with a couple cups of hot water. Next add the oil and coconut milk.
I usually put the nuts/seeds/chips in at this time, but make sure if you add the chocolate chips that the mixture is cool or else the chips will melt.
Finally, I add the 1/2 the oats then the flour (along with spices and baking soda) , then the last half of the oats.
I use a half-cup ice cream scoop to scoop the cookies, then flatten them with the bottom of a cup dipped in water. I prefer parchment paper to oiled sheets, but do as you prefer.
Over the years, I've adapted this recipe from Oatmeal Raisin Cookie recipe by On The Rise Baked Goods Cooperative in Uprisings: The Whole Grain Bakers' Book. My recipe is quite different from theirs, but the basic idea came from them. 1.5 C Flax Seed
A couple cups of hot water
1/2 C Coconut Oil
1.5 C Sucanat
1 12oz can Light Coconut Milk
Feel free to adjust the following as you desire:
1/2 C Shredded Coconut Unsweetened
1 cup, hulled Sunflower Seeds, without salt
1.5 C Almonds - sliced
1/4 C Bragg Organic Raw Unfiltered Apple Cider Vinegar (less if you desire; helps preserve these cookies a bit longer)
2 C Toll House Nestle Dark Chocolate Chips Serving Size 1 Tbsp servings per bag about 20
5 cup quick oats
2 cup Whole Wheat Pastry Flour
6 tsp Baking Powder (these cookies are heavy enough they don't really rise much, but I tend to throw in some baking powder just in case)
Again, feel free to adjust spices to meet your taste.
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1 tsp Cloves, ground
Grind the flax seeds, then mix them with a couple cups of hot water. Next add the oil and coconut milk.
I usually put the nuts/seeds/chips in at this time, but make sure if you add the chocolate chips that the mixture is cool or else the chips will melt.
Finally, I add the 1/2 the oats then the flour (along with spices and baking soda) , then the last half of the oats.
I use a half-cup ice cream scoop to scoop the cookies, then flatten them with the bottom of a cup dipped in water. I prefer parchment paper to oiled sheets, but do as you prefer.
Over the years, I've adapted this recipe from Oatmeal Raisin Cookie recipe by On The Rise Baked Goods Cooperative in Uprisings: The Whole Grain Bakers' Book. My recipe is quite different from theirs, but the basic idea came from them.
Number of Servings: 45
Ingredients
-
8 tbsp Dr. Bronner's Coconut Oil
24 tbsp Flax Seed
12 tsp Organic Sucanat (by LSHANNON24)
27 oz Thai Kitchen Light Coconut Milk
8 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 cup, hulled Sunflower Seeds, without salt
16 tbsp Almonds - sliced
4 tbsp Bragg Organic Raw Unfiltered Apple Cider Vinegar (mother)
24 tbsp Toll House Nestle Dark Chocolate Chips Serving Size 1 Tbsp servings per bag about 20
5 cup Oats, Quaker (1 cup dry oats)
2 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour (by WHOLY_FIT_48)
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1 tsp Cloves, ground
6 tsp Baking Powder
Tips
"Prep time" really depends on how quick you are in the kitchen. When I'm in a rush, I can throw this together in about 15 minutes.
Directions
Bake at 350°F for around 30 minutes (keep an eye on them after 25 minutes, and find out what time works best with your oven). They should be done by 35 minutes at the most.
Serving Size: Makes about 45 large cookies.
Serving Size: Makes about 45 large cookies.
