“So, what do you do with coconut oil?” someone asked me today. I know what I do with coconut oil: I make cookies.
It’s been 2 long months since I’ve been able to bake. That’s like 2 months without coffee to a stressed out businesswoman; 2 months without working out to our nutrition guru David. It simply shouldn’t be done.
With that attitude, I stormed into my friend Rio’s kitchen, all systems go, and whipped up these bad boys in less than 40 minutes. And they’re good; hot damn, they’re good. They’re sweet but sugar-free, crumbly but not broken, and coconutty but not too much so. And of course, they’ve very vegan!
(Makes 10-12 cookies)
1 1/2 cups of whole wheat flour
1 cup of rolled oats
1 teaspoon of baking soda
1 teaspoon of baking powder
1/4 cup of agave nectar (you can also use maple syrup or honey, if you’re not vegan)
1/2 cup of coconut oil
1/2 cup of walnuts, chopped roughly
1/2 cup of coconut flakes / desiccated coconut
Stir together the flour, oats, baking powder, baking soda, walnuts and coconut flakes in a bowl
In a separate small bowl, stir together the coconut oil and agave nectar
Combine the coconut oil / agave mixture with the flour mixture and stir until well combined
Cover and place in the fridge for 10 minutes
Preheat the oven to 175 degrees C/350 degrees F and grease a baking tray or cookie sheet
Remove the dough from the oven, roll the mixture into 10-12 equal balls and space evenly on the baking tray
Squish them down ever so slightly with a fork
Bake for 10-12 minutes, remove from oven and allow to cool
Store in an airtight container and enjoy!
Because these contain no refined sugar and only coconut fats, these are great for that mid-morning hump when you really want a cookie with a coffee or tea but don’t want to feel like a total sugar glutton. They’re also great for kids.
Vive la coconut oil revolution!