If you had to choose only one cookie to eat for the rest of your life, what would it be?
For me, it’s definitely a toss up between oatmeal and peanut butter, but then you have to take into account black and white cookies which, you know, could solve all of our problems.
Okay, so can we just talk for a second about that moment you search for something strange on the internet, or at least you think it’s strange, and then a few words in, it pops up all the way because so many other people searched for it too? It makes me giggle. I didn’t realize how many other Seinfeld fanatics were out there searching for the black and white cookie episode on youtube. Turns out, there are tons of crazies out there just.like.me. Scary thought. Look out world.
You know what else is scary??? My “baby” brother just got his freaking learners permit. You see, I’m so much older than him (wahhh) that most of his life I referred to him as my baby brother, but somehow he got to be 15, and I got to be pushing 30 (well, I mean I’m pushing it from a distance, I guess, but still, IT’S LOOMING), and the world as I knew it has ended. I can’t even handle it.
And he had to go and do it on marathon week when I am an emotional basket case. Rude. Umm, today I got teary eyed IN FRONT OF MY STUDENTS when I spoke the word “marathon”. I should be locked away until this thing is over.
Okay, so back to the cookies. “Look to the cookie, Elaine.” Sorry. Go watch the video on youtube, and that will make sense. These cookies would definitely be on my list if I had to choose one to eat for the rest of my life. I kinda feel like I’ve developed my perfect oatmeal cookie recipe, and I keep coming up with different variations on it, but the basics stay the same, and it all started with this cookie. The edges just slightly brown, the soft is so gooey that you would swear I used a Paula Dean portion of butter (spoiler alert: I used none), and they have the perfect amount of sweetness for my taste–somewhere between diabetic coma and healthy tasting. 😉
I made these for an event my mom was attending, and they were a huge hit. Everyone that tasted them fell just as in love as I did. Also, they’re vegan so some of my awesome friends can enjoy them too!
Chocolate Chip Coconut Oatmeal Cookies
yield 3 dozen
- 1 1/2 cup white whole wheat Flour
- 1 tsp baking soda
- 1 tsp baking powder
- dash salt
- 1 tbs cornstarch
- 1/2 cup apple butter
- 1 1/2 tbs coconut oil
- 1/2 cup turbinado sugar
- 1/2 cup brown sugar, not packed
- 1/4 cup water or unsweetened almond milk (+ the corn starch = egg replacement)
- 2 tsp vanilla extract
- 1 cup reduced fat unsweetened shredded coconut
- 1 cup rolled oats
- 1 cup mini dark chocolate chips
- Preheat oven to 350. In a medium bowl whisk together flour, baking soda, baking powder, salt, and corn starch. Set aside.
- In a large bowl, beat together apple butter, coconut oil, sugar, water/almond milk and vanilla until combined. Slowly beat in dry ingredients, then fold in oats and coconut, followed by the chocolate chips.
- Line a baking sheet with parchment paper, and drop cookies onto the sheet using a small cookie scoop.
- Bake for 12 minutes until golden. Let stand on cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.