Chewy Oatmeal Coconut Chocolate Chip Cookies (refined sugar free)

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It’s snowing!!! This is the first decent sized snow Boston has gotten and it’s so pretty. I always love how streets look so tucked in after it snows. And everything feels so calm and quiet. So it’s inspired us to hunker down and bake some cookies right after breakfast. Actually we’ll probably go outside and walk around in it for a while, but for now, it’s cookie time. Update – we did go outside, in our pajamas no less!

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So as you know we’re not eating refined sugar for this month. And it’s going well so far! It’s been interesting. We’re finding new foods we like that are sweetened with unrefined sugar and realizing that some foods, especially bread, have a lot of strange ingredients in them and so we are finding new brands that we love that are more natural. We shared more brands and products that we’ve been into in our last post so you guys can see some of the options out there. For now we’re still learning, but we feel like we’re on a good track.

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Cutting out refined sugar doesn’t mean that we can’t still have our sweet fix every once in a while. Neither of us are nutritionists, but we believe eating a healthy dessert is okay, so we are still using unrefined sugars in baking so we can get that sweet fix. We are modifying recipes and finding new recipes in order to stick with this.IMG_9472

Of course it’s especially hard to live without a chocolate chip cookie. Ok, the chocolate chips are something we’re still figuring out. If anyone knows where we can buy better chocolate chips, let us know (otherwise we may have to try making some)! But for now we’re just using dark chocolate or not using chocolate at all. For this recipe we used dark chocolate chips, but you could use whatever you want! This recipe couldn’t be easier. Plus it only uses one bowl, which means easy clean up!IMG_9422

Prep time: 5 minutes; Cook time: 8-9 minutes; Yield: about 18-20 cookies

Ingredients:

  • 1/2 cup of partially melted coconut oil (you want it to be not completely liquid but no huge solid chunks)
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1/3 cup agave (or maple syrup)
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  •  a pinch of salt
  • 1/2 to 2/3 cup unsweetened shredded coconut
  • 1 cup old fashioned rolled oats (not quick oats)
  • 1 cup whole wheat white flour
  • 1 teaspoon baking soda
  • 1/3 to 1/2 cup dark chocolate chips

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Directions:

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut oil, egg, vanilla extract, and agave.
  3. Add in coconut sugar, cinnamon, and salt. Stir to combine.
  4. Stir in shredded coconut, oats, flour, and baking soda.
  5. Fold in the chocolate chips.
  6. Spoon out dough onto lined baking sheet. We made about 18-20 cookies using about a tablespoon and a half of dough per cookie. These cookies do spread out, so leave at least a little room between them!**
  7. Bake for 8-9 minutes. The cookies will brown around the edges but still seem soft in the middle. If you leave them in the oven for too long the edges will start to burn and the cookies won’t be chewy. Let cool for 5 minutes. Enjoy!

**This dough can be refrigerated by covering the dough balls with plastic wrap for a few days (I wouldn’t leave it for more than 3 days).

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**Also, if you want to make fewer large cookies, just leave them for the oven for a few more minutes. If you want about 15 cookies, I would leave them in the oven for about 9-10 minutes.

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M&M Monster Cookies

IMG_2763We are back with another fall/halloween inspired recipe for you! This one features an ingredient that seems to be quite abundant once the first signs of fall hit: pumpkin spice. At the food store, I eyed a new Chobani seasonal flavor in you guessed it – pumpkin spice! This yogurt is very spicey on its own but put into these delicious cookies there is less of a strong taste to it.
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These cookies were inspired by Yeah…Immaeatthat‘s healthier m&m cookies. We changed a few ingredients mostly based on the fact that we never seem to have eggs in our house. As a side note, why is it that when you buy eggs you never use them until they go bad, but when you decide to not buy any eggs you always need them? Or so that’s how it goes in our house. Instead of eggs we added more Greek yogurt and an extra dash of coconut oil. The added Greek yogurt definitely gave the cookies that unmistakable Greek yogurt taste, but it also made them more cakey as well. So if you don’t like the taste of Greek yogurt, then these cookies may not be for you. But, if you like pumpkin spice and m&m’s and everything nice then give these cookies a try!

IMG_2428We couldn’t resist buying these M&M’s when we first saw them at Target a few weeks ago. Since then we have been munching on them and adding them to our cookies. They are so delicious! I usually don’t like just plain M&M’s, but when they come out with any seasonal flavor, I gotta buy and try them all! Don’t even let me get started on the Easter carrot cake M&M’s… we’ll get there when easter comes around. We also bought, but haven’t opened, the candy corn flavor. I’m sure we will end up trying to feature those in a fun fall recipe as well.

IMG_2742 IMG_2744So instead of using plain M&M’s like the original recipe called for, we just had to sneak these guys in there. I mean how can you resist? Double pumpkin spice M&M cookies – too good to be true! Plus they are healthy enough to not feel bad after eating a lot of them in one sitting. Which may or may not have happened… Yum!IMG_2785

Okay, enough rambling about pumpkin spice flavored things. Now onto the recipe.

Ingredients:

  • 1 & 1/4 cup oat flour
  • 1/4 cup coconut sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup plain greek yogurt
  • 1/4 cup pumpkin spice greek yogurt
  • 2.5 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • A splash of vanilla almond milk if the batter is dry and the ingredients won’t mix easily*
  • 1/4 cup pumpkin spice M&M’s (or if you are like us, just pour as much as you want in!)

*this batter is a more dry batter, so don’t add too much milk, just a splash or two to get everything to mix together

Directions:

1. Preheat the oven to 375 ºF. Also, line a baking sheet with parchment paper.

2. Combine all the dry ingredients (flour to baking powder) in a large bowl. Mix together evenly.

3. In a separate bowl, combine all the wet ingredients (greek yogurt to vanilla extract) and mix together.IMG_2705

4. Pour the wet ingredients into the dry and stir until a big dough ball forms. You may need to add a splash of almond milk at this point if the mixture is too dry and not combining.IMG_2708

5. Add in the M&M’s and mix together!

IMG_27096. Roll the dough into roughly tablespoon sized balls and place on the baking sheet with parchment paper. Bake for 7-10 minutes.

IMG_27207. Enjoy with some ghoulish friends!

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