When I came home I started hunting through coconut cookie and bar recipes on the internet and couldn't quite find anything that was quite what I was after. But I did find these Coconut Oatmeal Cookies on a blog called Everybody Likes Sandwiches. With a few changes, it could satisfy my coconut craving.
My plan to add chocolate meant that I needed to lighten it up so I substituted mashed banana for 1/4 cup of the canola oil. And then I added 1/4 cup of mini dark chocolate chips and left out the 1/4 cup of sunflower seeds from the original recipe.
They got The Captain's approval, and I like them too! And it is a nice bonus that you only use 1 bowl and don't need your mixer to prepare the batter for them.
Here is how I made them.
Coconut Oatmeal and Chocolate Cookies
Makes 30 cookies
- 1/4 cup canola oil
- 1/4 cup mashed banana
- 1 c brown sugar (not packed)
- 1 egg
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup unsweetened coconut shreds
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 cup mini chocolate chips
- Preheat oven to 350° F and cover cookie sheet with parchment paper.
- In a medium mixing bowl, pour the oil, mashed banana, brown sugar, egg, and vanilla extract. Beat well until smooth.
- Add the rolled oats, coconut, and flours in layers without stirring. Add the baking soda, baking powder and chocolate chips, and then stir the whole mixture slowly until evenly mixed.
- Using a tablespoon, drop the cookies onto a baking sheet, leaving enough room for them to expand.
- Bake for 11 minutes then remove to a cooling rack.
Weight Watchers P+ =2 .
Calories 78; Protein 1g; Carbohydrate 11g; Fat 3g; Fibre 1g.
Beat the wet ingedients together in a medium bowl.
Add the dry ingredients one at a time, then stir till well blended.
Drop by spoonfuls onto prepared cookie sheet.
Bake for 11 minutes and then remove to a cooling rack... wait till cool, if you can!