No Sugar Cookies
I thought I knew the secret to getting even just a single, solitary cookie out of a batch in this house.
It’s not coconut.
Though it was a powerful ally for many, many months, some time this summer, between the coconut cream donuts I baked and a scoop of Ben and Jerry’s Coconut Seven Layer Bar ice cream (oh yes, such a thing exists), the girls decided coconut was no longer a foe. And my arsenal of kid repellant shrunk.
I returned to my roots, the one cookie guest of my childhood that had me shaking in my Keds.
No such luck. Gigi tossed back a handful and said, “This chocolate is yummy!”
It’s not chocolate, it’s carob, kid, and you’re supposed to think it’s gross.
It was time to re-strategize. Maybe I couldn’t slow the cookie consumption down by adding things, maybe I needed to take something away.
I’m not implying that kids won’t like these cookies. (I caught Gigi with her hand in the cookie jar before school just this morning.) I’m just saying these weren’t made with the kiddos in mind.
These were made for the grownups.
Before a workout. (Someone’s doing P90X in this house. It’s not me.)
After a workout. (I think I pulled a muscle just reading the informational brochure.)
Popped into your mouth while you are packing lunches.
And if one of these cookies happens to make it into that lunchbox, sugar or not, it won’t make it back home.
Come to think of it, you better make a double batch.
For insurance purposes.
No Sugar Coconut Carob Cookies
Makes 10-12 cookies
Inspired by Heather’s Oaties
*The sweetness of these cookies comes via the unsweetened coconut and unsweetened carob chips, and I promise they are sweet enough! But if you really feel the need, you can add 1/4 c. of maple syrup to the dough prior to chilling. I encourage you to try them without first, though!*
- 1 c. unsweetened shredded coconut
- 1 c. old fashioned oats (gluten free, if desired)
- 1/4 c. organic butter or vegan margarine (i.e. Earth Balance) softened
- 1 organic egg, beaten or flax “egg” (1 T. ground flax + 3 T. water, whisked and allowed to thicken)
- 1 t. vanilla extract
- 1/2 t. baking powder
- 1/4 t. baking soda
- pinch of salt
- 1/2 c. unsweetened carob chips
Preheat oven to 350 degrees.
Combine coconut and oats and toast for several minutes in a dry skillet over low to medium heat or in the preheated oven on a baking sheet, turning frequently until starting to turn golden brown. Set aside or in fridge to cool.
Using an electric or stand mixer, cream together butter or magarine, egg of your choice and vanilla extract.
Add cooled oats and coconut, baking powder, baking soda and salt and mix until a dough forms. Fold in carob chips.
Refrigerate dough for at least 30 minutes.
Using a small cookie scoop, scoop balls of dough onto a baking sheet, packing them tightly. Bake for 10-12 minutes. Allow cookies to cool on baking sheet for at least 10 minutes before gently transfering to a cooling rack. Store cookies in the refrigerator.