Cooking With The Undomestic Housewife

SImple but good recipes with a hint of fun facts and nutrition info.

(Modified) Coconut Lover’s Oatmeal Cookie. April 24, 2015

cookieI will come right out and say it! I did not come up with this recipe, sadly. But I have modified it to suit my husband and I.

You see, he is rather particular when it comes to my baking. Particular in that anything ‘protein’ or ‘no sugar’ etc. is a no-go for him.
Every once and awhile I have to make a batch of something not chocolate or peanut butter and not ‘healthy’.
And by no means are these cookies low fat, or low sugar etc. They are just a better option to the extra-buttery, extra-sugar oatmeal cookies we’re used to, even though they taste just as good– if you like coconut.
The original recipe can be found on Barefeet in the Kitchen (I got it off Pinterest). It has no maple syrup or vanilla extract, more sugar and no pecans or psyllium husk.

I entered my cookie recipe into myfitnesspal and it spits out a # of 100cal, 8g fat & 5g sugar— per cookie.

Without further ado, here is my version of the Coconut Lover’s Cookie:

Ingredients: 
1/2 cup softened/melted coconut oil
1 egg
Splash of vanilla extract
1/4 C. Brown Sugar
less than 1/4 C. real Maple Syrup (ie. not the maple syrup flavored corn syrup)
2 C. Rolled Oats
1-1/2 sweetened (or not) coconut flakes
aprox. 1/8 C. Chopped nuts (I used pecans)
*I added about 1/8 C. Psyllium husk for fiber.
If you don’t have a husband that has a crazy ability to taste protein powder, go ahead and add some! Sub out a bit of the sugar for this though, since protein powders tend to have sweetness.
You can also add raisins/craisins, or other things to the cookies, but they are amazing as is!

Directions (about 15 min to prep and 15 to bake) Makes 24:

Preheat the oven to 325 degrees and line at least 1 baking sheet with parchment paper,
In 1 bowl, mix together the Oats, coconut, nuts (& fiber/protein powder)
In another bowl mix the egg with the coconut oil, sugar, maple syrup and vanilla extract.
Pour the Egg/sugar mix over the oat mix and stir until completely blended.
Use a Tablespoon/soup spoon to measure out the cookies on to the cookie sheet (they don’t expand or anything, so they can be as close as an inch apart).
Place in the oven to bake for 12-15 minutes, or until they are golden brown around the edges.
Once done, let them cool at least 10 minutes. Technically, the sugar candies and helps to hold the cookie together.

My next adventure with these is even less sugar and less coconut oil. I found the batter to be kind of watery (the main reason I added the psyllium husk).

cookie1

Let me know what you think! Enjoy!

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