Tag Archives: cookies

Pumpkin Spice Coconut Cookies

4 Nov

I made it to the other side of midterms week alive and mostly unscathed. I had a good 60% reduction in homework over the weekend, so I took full advantage of it! In the past weeks, my only “me” time has been working out at JTS. So what do I do with a whole day without studying? More exercise, naturally. I went falling  hiking, even though I don’t have the correct shoes for it, especially in the snow. I had a blast. It was much needed.

Yes, I'm laughing so hard my eyes are hardly open.

Yes, I’m laughing so hard my eyes are barely open.

If you follow me on facebook, you might have seen my purchase of a certain coconut product that came in the mail- Nikki’s pumpkin spiced donut coconut butter. It’s amazing on any fruit or baked good. Or…on a spoon. With some Enjoy Life chocolate chips. Yep, I went there. I would recreate this wonderful coconut butter myself, but my food processor just isn’t sharp enough nor powerful enough to make coconut butter. I’ve made plain coconut butter three times, and those will be the last until I can upgrade my processor. It should not take 60 minutes and a ton of melted coconut oil added to make it the right consistency.

Maybe the world has gotten a little too obsessed with pumpkin-flavoring-everything. I spotted these in Fred Meyer the other day. While I’m a don’t-knock-it-till-you-try it kind of person, I am  just going to say no to pumpkin and potatoes. Plus I don’t eat chips anyhow.

20131101_165927

No thanks.

My fridge had run out of sweet snacks for my husband to put into his lunch. I hadn’t noticed; so he kindly asked me to make my chocolate coconut no-bake cookies and I eventually got around to obliging a few days later in between the hectic whirring around the city and formidable study-homework-test-report-study-homework tornado. Staring at the recipe on my fridge, spatula in hand, I thought about the almond butter and what I could substitute in for it. I have gotten in the habit of smothering bananas/apples in it right before I take off for biology class, and therefore wanted to preserve what I could for that bad, delicious addiction.

It was like one of those cartoonish lightbulb- epiphany moments. Pumpkin spiced cookies! It’d be so easy. And it was. These are even better than the originals.

025

  • 2 cups dried, unsweetened, shredded coconut
  • 1/3 cup raw, local honey
  • 1/3 cup melted coconut oil
  • 1/3 cup Nikki’s pumpkin spice donut coconut butter, softened**
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon real vanilla
  1. Measure out your softened coconut butter and have it ready.
  2. Put honey, pumpkin spice, cocoa powder, and oil in medium saucepan over medium-high heat.
  3. Watch it as you bring mixture to a boil for 1 minute, stirring with a spatula to prevent burning..
  4. Immediately remove from heat.  Stir in the coconut butter and vanilla.
  5. Stir in shredded coconut until everything is coated evenly.
  6. To get the shape of my cookies, I used a spatula to press a little of the mixture into a small Tupperware and packing it firmly. Then add a little more and pack it  in more. Because of the coconut oil, it’ll fall right out onto a parchment lined baking sheet. I have found that this shape crumbles less when bitten into.
  7. Alternatively, you can simply scoop out spoonfuls onto the parchment paper.
  8. Toss into the fridge until set- a few hours at most. Once that happens you can transfer them into a container and store in the fridge. Serve cold.

**Softened coconut butter and an extra 1/4-1/2 teaspoon of pumpkin spice may be substituted.

024

Have you seen any weird or wondrous pumpkin spiced anything lately?

Advertisements

Coconut Chocolate No-Bake Cookies

12 Aug

As a kid, I hated coconut. The smell, taste, and texture did not appeal to me in the least. Now? Now I can’t get enough of the stuff. If coconut wasn’t so healthy, it’d be a problem. Thankfully, it’s a freaking awesome food to be in love with. As Sarah Ballantyne of The Paleo Mom explains:

Unlike most tree nuts, coconut does not contain omega six fatty acids.  Instead, coconut is rich in Medium Chain Triglycerides (MCTs), a very special “short”-chain saturated fat (unlike the longer saturated fatty acids typically found in animal fat).  MCTs do not require bile salts for digestion.  They diffuse passively from the intestines into the blood and do not require modification before being used as energy for your cells.  They are metabolized very easily and, because they are a fat and not a sugar, they can be used by your cells for energy without a spike in your insulin. Also, because MCTs are a saturated fat, they do not oxidize easily or produce free-radicals.

Like I said, coconut is amazing. I use extra-virgin coconut oil in cooking and baking, unsweetened shredded coconut in sweet and savory dishes, coconut flour in both goodies and main dishes, coconut cream concentrate 10 different ways, and coconut milk in a million different ways. I even have been known to mix my protein powder with some coconut water for post-workout goodness.

I found this recipe when searching for grab-and-go snacks for family paleo camping. Things I like about these cookies- ridiculously quick to throw together, doesn’t use a ton of cocoa powder but still has a chocolatey flavor, and my kids and husband love them. The one downside is that heating up raw honey cooks out all the goodness of being raw, but what can you do?

Image

Coconut Chocolate No-Bake Cookies

 

2 cups dried, unsweetened, shredded coconut

1/3 cup raw, local honey

1 ½ tablespoon cocoa powder (or cocao powder for extra goodness)

1/3 cup melted coconut oil

1/3 cup almond butter

1 teaspoon real vanilla

  1. Measure out your almond butter to have it ready.
  2. Put honey, cocoa powder, and oil in medium saucepan over medium-high heat.
  3. Watch it as you bring mixture to a boil for 1 minute, stirring with a spatula to prevent burning. It’ll bubble like a weird brown science experiment.
  4. Immediately remove from heat.  Stir in the almond butter and vanilla.
  5. Stir in coconut until everything is coated.
  6. To get the shape of my cookies, I used a spatula to press a little of the mixture into a small Tupperware and packing it firmly. Then add a little more and pack it  in more. Because of the coconut oil, it’ll fall right out onto a parchment lined baking sheet. I have found that this shape crumbles less when bitten into.
  7. Alternatively, you can simply scoop out spoonfuls onto the parchment paper.
  8. Toss into the fridge until set- a few hours at most. Once that happens you can transfer them into a container and store in the fridge. (If camping, keep an ice pack on top of the container.)

If you try any add-ins, let me know in the comments below!