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| Cookbook Bites Recipe Review: Mini-Chocolate Chip Coconut Cookies |
I was looking for a healthier oatmeal cookie recipe and found one on Earth Balance's website. I had to make a few edits--I didn't have gluten free oat flour on hand for example, but I think they turned out to be a good, solid oatmeal cookie--made without butter. They are soft and a little dry, but have the perfect texture to go with a small cup of milk. (I may try adding chopped walnuts next time.) If you make them, please let me know what you think.
Mini-Chocolate Chip Coconut Cookies
2/3 C Unbleached Flour (+1-2 T if batter is too moist)1/3 C Whole Wheat Flour
1 1/2 C Rolled Oats
1/2 C Shredded Coconut
1 T Cornstarch
1/2 t Baking Powder
1/4 t Kosher Salt
1/8 t Cinnamon
1/3 C Sugar
1/4 C Brown Sugar (unpacked)
1 t Vanilla (maybe add another 1/2 t)
1/4 C Earth Balance Natural Buttery Spread (softened/melted)
1/4 C applesauce
2 Egg Whites
2 T Mini Chocolate Chips (This is really all you need. The chips divide and conquer and are well-represented in all of the cookies.)
Mix the flour, oats, coconut, cornstarch, baking powder, salt and cinnamon together. In a separate bowl blend together the sugar, brown sugar, vanilla, Earth Balance Buttery Spread, applesauce and egg whites. Mix the dry ingredients into the wet ingredients. Fold in the mini chocolate chips. The batter will be very soft. Use a cookie scoop to portion out the 24 (small) cookies. Bake at 350 for 15 minutes.
Weight Watchers: 2 points a piece for 24 cookies
Recipe Source: Earth Balance: Gluten-Free Vegan Chocolate Coconut Oatmeal Cookies
Suzanne
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