These cookies are extremely easy to make and ridiculously delicious.
I still can’t believe that I could think up something so incredible and decadent. I think the ghost of Julia Child must have been whispering in my ear…
Coconut & Maple Chocolate Chunk Cookies
makes about 18 cookies
1 1/2 cup all-purpose flour
1 cup rolled oats
1 cup unsweetened coconut flakes
1/2 tsp. sea salt
1 tsp. baking powder
1/2 cup coconut oil (I used Kelapo)
1/2 cup pure maple syrup
1 tsp. vanilla
2/3 cup raisins
2/3 cup milk chocolate chips
1. Preheat oven to 450*. In a medium bowl combine flour, oats, coconut flakes, salt and baking powder.
2. Add in coconut oil, syrup and vamilla. **Make sure the coconut oil is in a liquid state. If it’s cold out, the oil is probably solid. To make it liquid, simply place in a saucepan over very low heat for a minute or so.
3. After everything is thoroughly combined, add in the raisins and chocolate gently stir to combine with batter.
4. Roll batter into small ping pong sized balls then flatten slightly with your hands before placing on prepared cookie sheets.
5. Bake for about 10 minutes, or until cookies have slightly browned.
6. Cool on baking racks and share with the world!
To make the cookies even more decadent, I drizzled on a mixture of almond milk, powdered sugar and coco powder. Not sure what the measurements were, I just combined a little of each until it formed a nice glaze.
What do you do with a bag full of ripe peaches from the farmer’s market?
Make peach cobbler, of course!
Southern Peach Cobbler
Makes about 8 servings
(Based on this recipe from AllRecipes.com)
7 ripe peaches, pitted and sliced into wedges
1/2 cup white sugar
1/2 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. fresh lemon juice
2 tsp. arrowroot flour
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
6 tbsp. butter, chilled and cut into small pieces
1/4 cup boiling water
3 tbsp. white sugar (for garnish)
1 tsp. ground cinnamon (for garnish)
1. Preheat oven to 425*
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and arrowroot flour. Toss to coat evenly, and pour into a large baking dish. Bake in preheated oven for 10 minutes.
3. In another large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon garnish.
5. Bake until topping is golden, about 30 minutes.
Serve warm and don’t forget to top with a scoop of vanilla ice cream!
While I was baking, I realized that peach cobbler was one of the first recipes that I cooked all by myself back in grade school. Mom, do you remember Kirsten’s Cookbook? I never would have imagined how obsessed with food that I would become later in life. I’m pretty sure that I wanted to be a forensic scientist back then….most likely from too many X-Files episodes!
What did you want to be (ca. 6th grade) when you grew up?
Posted in Dessert