Oatmeal Coconut Chocolate Chip Cookie

YUMMMM!!! This is an amazing cookie. I had purchased about a cup of unsweetened shredded coconut from the bulk bins at my local grocery store. I had been planning on blending it up to make coconut butter as I had seen from several online sources. However, my blender was clearly not powerful enough for the said transformation. I did not want the coconut to go to waste so I began looking for a cookie recipe.

I found this recipe and was a little skeptical because there was no picture. And the recipe called for oil instead of butter, making it sound more like a muffin recipe than a cookie one. Add to all this that I do not particularly care for a strong coconut flavor and I am surprised I even tried it. But I am soo glad I did. This might be my new favorite cookie recipe. I kid you not, the dough is to die for. Maybe even better than plain chocolate chip cookie dough (if that is even possible). I think next time I might even fore-go the chocolate chips because this cookie has enough flavor and texture without them.

The dough was a little crumbly when I was scooping it out to put on the cookie sheet. I ended up using my hands to press the balls together. But the cookies came out moist and chewy. Please try this recipe if you ever find yourself with some shredded coconut! I only baked up a dozen cookies and saved the rest as dough to eat or bake later. However, I am pretty confident that I could have made 30 cookies total from the recipe.

Ingredients 
1 1/4 C oatmeal 
1 C flour 
1/2 C sugar 
1/2 C brown sugar 
1 C. flake coconut (mine was blended up into really small pieces) 
1/2 C. chocolate chips (I consider this optional) 
1/2 tsp. baking soda 
1/2 tsp. salt 
1/2 C oil 
1 egg 
1 tsp. vanilla 


Directions
Combine dry ingredients in a large bowl. Then mix in egg, oil, and vanilla. Drop onto a greased cookie sheet. Bake at 325 for 12 to 15 minutes.

Dairy Free Banana "Ice Cream"

I have been on a dairy free diet for about two months now since my nursing baby is sensitive to the protein in cow's milk. One thing I have missed the most is ice cream. There really is just no substitute for the cold creamy texture and delicious flavor.

I found this recipe on a vegan website and decided it was worth a try. I kept my expectations low so that might have influence how successful I think this recipe was. It was the closest to "ice cream" that I have managed to come in my weeks of experimentation (and I have tried several things). It was very cold and the texture was great (thick and creamy). I ate it right out of the mixer! If they sold banana flavored ice cream (do they?) this would be it. I think next time I make it I will experiment with different mix-ins to try to tone down the banana flavor...I might try adding some strawberries! Maybe some cocoa powder (1/2 Tbs) to make it chocolate...

Anyway, this one is worth a try even if you can eat ice cream. I think it is a fairly healthy alternative (think a serving a fruit instead of cream) and quite tasty to boot!

Ingredients: (Makes 1 serving)
1 frozen banana
1 tsp almond milk (or regular milk)
1/4 tsp vanilla
pinch of salt
1 Tbs peanut butter
chocolate chips, if desired (or other mix in)

Directions:
Cut the frozen banana into small slices and place in small food processor. Add milk, vanilla, and salt. Pulse until broken into small pieces. Add peanut butter and chocolate chips or any other flavoring. Pulse until smooth and creamy. Enjoy!

If you try it, let me know what mix ins you used!