Nut, choc chip and coconut cookies save the world

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When my husband decided to cut out the cigarettes, it was a welcomed relief.  We’ve been encouraging him to do so for as long as I can remember and finally the day arrived, out of the blue, of his own accord, with much rejoicing from me.

Despite smoking for close to 20 years, he decided to kick the habit cold turkey, no nicotine substitutes………or so I thought, until I walked into the car and counted various different chocolate  and doritos packets all rolled up and jammed into the driver side seat pocket.  So it seems that sugar was going to be the substitute!  Oh well, I guess it’s only short term and the lesser of two evils, maybe?

So I embarked on making him some healthier treats so that I didn’t feel so bad about him eating all that junk.

The problem for me is that my husband is a very harsh critic when it comes to ‘healthy’ food, and more so if it happens to be ‘vegan’.

But I was convinced that I could create something he would love so began the great cookie experiment, and I’m happy to share with you the outcome of that experiment, which I might add was a success.

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Nut, Choc Chip, Coconut Cookie

Makes 10 medium sized cookies and 2 giant ones.

Ingredients
½ cup coconut oil
1 cup coconut sugar
¼ cup unsweeetened almond milk
1 tablespoon vanilla extract
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1/4 cup choc chips
1/4 mixed nuts
1/4 cup coconut flakes

Method
Pre-heat oven to 180 degrees Celcius.
Mix together the coconut oil and coconut sugar, I use a stand mixer with the whipping attachment and this works really well.  Add the almond milk and vanilla and mix.  Once it’s all incorporated, remove the whipping attachment and add the beating attachment.
In a separate bowl add the flour, baking soda, baking powder and salt, and mix together with a fork, then add to the wet ingredients and beat until it all comes together.  It will look a bit like dough and will bunch up like a ball.

Roll the mixture into 1 TBS sized balls & place them on a cookie tray lined with baking paper.   Use the palm of your hand to flatten them.
Bake for 7-10 minutes depending on whether you like them chewy or crunchy.  I like them crunchy with a little chewy centre so I did it for close to 10 minutes.

These keep well stored in an airtight container after they have cooled completely.

Enjoy

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Peas, love and mungbeans

xb

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