Friday, September 20, 2013

Choc chip & toasted coconut cookies (with flax-oatmeal too)

These are the kind of cookies that are both delicious and nutritious -- I’m serious!  Food doesn’t have to be junkie to taste good, and these, these are real goodness. I promise. This is my version of choc chip cookies, with the added twist of toasted coconut flakes, ground flax, and rolled oats. 
What you’ll need:

1 cup whole wheat flour 
1/4 cup all purpose-flour
1 cup toasted sweetened coconut flakes (you will have to toast the flakes)
1/3 cup ground flax
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup firmly packed brown sugar
1 large egg
1 & 1/2 teaspoon vanilla
1 cup milk chocolate, semisweet or white choc chips
What to do:
Preheat oven to 375 degrees.
Mix all dry ingredients (except coconut flakes and choc chips) together in a bowl. In another bowl add the butter and sugar and cream with an electric mixer. Beat in the egg, and then the flour mixture. Add the vanilla, coconut and choc chips and gently fold these ingredients into the mix (do not use mixer for this last step).
Drop dough onto buttered cookie sheet and bake for 13 minutes or until cookies look golden brown. 
Keep these in an airtight container or ziplock bag, they stay fresh for several days. I made them to take on a long road trip and they did a good job keeping us happy, without making us feel like we were eating empty calories!

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