Well isn’t that a mouthful of a cookie name.
Perfect though really, because I am offering you a recipe for a cute mouthful of a cookie.
I say cute because these cookies puffed up into a the cutest roundest shape, rather than oozing and spreading all over the place which I just hate.
You don’t even need to chill the dough!
I love a thick and chewy, mushy and gushy, warm and chocolately, chipping cookie.
Throw in peanut butter, old-fashioned rolled oats (gluten-free!) and then get all crazy with some coconut and we have a real treat for the weekend.
Or any day. Like Wednesday. When I made them. Because it was raining. And raining means cookies.
Raining also means it is time to run outside because doing so produces that Rocky Balboa tough runner feeling which I experienced yesterday for six miles.
Anyway, the cookies.
These are real. When I say real, I mean, they have real sugar and eggs.
There’s no butter but that’s only because I had none and it was raining and I couldn’t possibly go out to the store because my hair may get wet on the way.
So I used coconut oil. And peanut butter. And chocolate chips. There’s whole wheat flour in place of white and the old-fashioned rolled oats are heart healthy.
They may not be grain-free, flour-free, sugar-free or whatever free you wanted to fake some cookies with today but you know what?
Sometimes you need a real cookie. And that’s okay.
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup peanut butter (I used Crunch Time but you can use any nut butter of choice)
- 2 cups old-fashioned rolled oats (I used gluten-free)
- ½ cup shredded (sweetened) coconut
- 1½ cups semi-sweet chocolate chips
- 1½ cups whole wheat pastry flour
- 2 organic eggs
- 5 tbsp coconut oil (soft not melted)
- 1 tsp vanilla
- 2 tsp pure maple syrup
- 1 tsp (or a little more) cinnamon
- 1 tsp baking soda
- Pinch of sea salt (optional)
- Preheat oven to 325 degrees.
- Combine sugars and coconut oil in a bowl and mix.
- Add in the two eggs, vanilla and maple syrup. Mix well.
- Add in the peanut butter and mix.
- In a separate bowl, combine oats, flour, cinnamon, salt (if using) and baking soda.
- Add flour mixture to the wet mixture and mix until combined. Do not overmix.
- Mix in the coconut followed by the chocolate chips until evenly distributed.
- You may need to use your hands to form the balls in order to keep the chocolate chips safely inside.
- Place each cookie dough ball on a lightly greased cookie sheet about an inch to an inch and a half apart, pressing down slightly on top of each ball before placing in the oven.
- Bake for ten minutes or until slightly brown, no more than twelve minutes I think.
- Transfer to wire cooling rack.
- Store cookies in an air-tight container.
Who has a race on the calendar for this weekend?
How do you like your cookies – thick and chewy or thin and crispy?