This is a good excuse to have your fibre and feel good about it. An almost guilt free recipe that you can enjoy within 30 minutes. These cookies are also from my book and I go back to them often as they are easy to put together and also make a terrific breakfast on the go!
Preheat the oven to 350°F. In a dry pan over medium to high heat, toast the coconut until golden brown, stirring constantly and set aside to cool.
In a big bowl, whisk together the flour, oats, baking powder, baking soda and salt. In a smaller bowl, whisk together the melted coconut oil (put in microwave for a few seconds so that it becomes liquid) and the apple sauce and whisk until the oil is well distributed throughout, continue whisking and add the milk and toasted coconut. With a wooden spoon, stir in the apple sauce mixture with the flour and stir just until there is no more flour in the bottom of the bowl. Add the chocolate chips and stir till they are evenly distributed. Place on a parchment lined baking sheet, by using an ice cream scoop or a tablespoon and cook for 13-15 minutes until bottom is golden brown. The ice cream scoop permits you to do even cookies of all the same size, which also helps with the cooking time, and also helps to avoid the fights of who will have the biggest cookie in the process. Let cool (or try) for at least 5 to 10 minutes, they will hold better once cooled.
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup of coconut oil (or canola oil)
- 1/2 cup of unsweetened applesauce
- 1/2 cup of sweetened grated coconut
- 1/2 cup of coconut milk (or soy milk)
- 1/2 cup of semi-sweet chocolate chips
- 1 tbsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt