Oatmeal, coconut and almond cookies

These oatmeal, coconut and almond cookies are the bomb. I wish I doubled the batch.

This is my first time making these oatmeal coconut and almond cookies and it will not be the last. I just made one batch as I wanted to experiment with the recipe. I think tomorrow I am making my second batch although this time around I won’t flatten the cookies as much.

I think the coconut, almond and oatmeal combination is superb although I would have liked a little bit more almonds so I will bump the almond quantity to 3/4 cup instead of just 1/2 cup :-)

Anyhow, on another note, I think I am going to have about one more posting after this one, and then I will stop posting until my return in September. As I said before, I am leaving for TN for about 2 wks and then to Spain for 2 months, I can’t wait…this summer is going to be a blast…

Enjoy!!

Here you can see that the cookies turned out quite flat. We liked them like that but if you don’t just don’t press them down that much with the fork or your fingers before baking.

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Oatmeal, coconut and almond cookies

Yield: 18-20 cookies

Total Time: 25 minutes

Ingredients:

1/3 cup olive oil plus 2 tablespoons
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon aluminum free baking soda
1/2 cup unsweetened shredded coconut
1/2 cup sliced almonds
1 teaspoon vanilla
1/2 cup unrefined sugar
2 tablespoons honey
3-4 tablespoons organic low fat milk,  I used soy milk

Directions:

Preheat oven to 350 F. Line two cookie sheets with unbleached parchment paper and set aside.

In a mixing bowl add all of the ingredients. Combine with a rubber spatula and/or using your hands to mix throughly, I use my hands towards the end :-) (You may need to add a couple more tablespoons of milk to the dough to make sure it sticks together)

Place spoonfuls of cookies 2 inches apart, as they will expand during baking, and flatten slightly with a fork or your fingers.

Bake for 12-15 minutes or until they begin to brown around the edges. Cool cookies in cookie sheets for about 5 minutes and transfer to a wire rack to cool completely.


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6 comments

  1. We keep ripe bananas in our freezer too, for the exact same reason:) Can’t wait to see your book, how exciting!!

  2. These smoothies look so good, I want one right now! I’m going to start incorporating coconut milk into my smoothies too for a summery change.

  3. I would love one too. Fantastic tropical flavours!

  4. Yummy… this looks amazing ;-)

  5. I love mango but have never tried in a smoothie! Mmm and I have coconut milk in my fridge as we speak. Will definitely be trying for a quick summer breakfast… thanks!

  6. I love finding new ways to get mango and turmeric into my life…I just didn’t think they would be together! What a fun smoothie!

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