Cookies

Coconut Chocolate Chip Cookies!! Gluten-Free!

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I found this recipe off Pinterest for Coconut Chocolate Chip cookies and tweaked the recipe a bit as I always do.  The inspiration comes from www.mikeysinmykitchen.com and her recipe for the Ultimate Chewy Coconut Cookie.  I made these this morning for my lovely co-workers at the hospital where I worked the evening shift and they were a real hit. By changing the flour to gluten-free and adding the chocolate chips I think they are a real crowd or family pleaser. You  should try this recipe out, you will be delighted with the results!

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Coconut Chocolate Chip Cookies

1/2 cup room temperature butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla

1 cup gluten-free flour (or regular flour)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups unsweetened shredded coconut

3/4 cup mini chocolate chips

Preheat oven to 350 degrees F.  Cream butter and sugars until well mixed, add egg and vanilla.
In separate bowl mix flour, baking powder, baking soda and salt.
Add dry ingredients to butter/sugar mixture and mix until all incorporated.  Add coconut and chocolate chips and mix until just combined.
On parchment paper or Silpat pad lined baking sheets place small walnut sized balls about 4 inches apart as these cookies really spread.  Place in oven and bake until edges just begin to brown.  Remove from oven and remove allow to cool for 5 minutes.  Then remove them from paper or Silpat pad and place on cooling racks to continue cooling.  If you allow them to brown more; they will be very crispy; less and they will be more chewy.  Store in a closed container.  Enjoy.  Cheers, Michele

Gluten-Free Chocolate Peanut Butter Cookies!!

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I brought these cookies to work yesterday and they were a huge hit.  So I thought I would share the recipe with you.

Gluten-Free Chocolate Peanut Butter Cookies

Pre heat oven to 350 degrees F.

1 cup plus 2 tablespoons of creamy peanut butter
3/4 cup packed brown sugar
1 egg
1 tablespoon vanilla
1 tsp baking soda
1/2 cup of cocoa
1/2 cup chocolate chips

Line cookie sheets with parchment paper. Mix all ingredients except chocolate chips in a stand mixer for 2-3 minutes on medium til smooth and well mixed. The dough will be quite stiff. Add chocolate chips and mix until just combined. One recipe makes 12 cookies. Make the dough into 12 equal sized balls and place on cookie sheets. Flatten slightly with your hand. Bake for 8 minutes then remove from oven and allow to cool on pan for 10 minutes before removing to cooling racks to continue cooling. This recipe can be doubled, tripled or quadrupled and kept in the fridge for 4-5 days and made in small batches. Enjoy,   Cheers, Michele

Peanut Butter Chocolate Chip Oat Bars!! Gluten-free!

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My daughter, Katie and I made these yummy bars for her to take to her future in-laws.  They are very delicious and super easy.  Try them out!

Peanut Butter Chocolate Chip Oat Bars

Preheat oven to 350 degrees F.  Line deep baking pan with parchment paper.

3 cups smooth or crunchy peanut butter

3 eggs

2 1/4 cups of light brown sugar

1 1/2 tsps baking soda

3/4 tsp salt

3 tsp vanilla extract

1 cup oatmeal

2 cups of chocolate chips

Mix all ingredients in a bowl until well combined.  Press mixture into baking pan in an even layer.  Bake for 20 minutes.  Remove pan from oven, let cool completely in pan before cutting into squares and eating.  They are good, still warm, with vanilla ice cream though!!  Enjoy.  Cheers, Michele

Chris’ Coconut Macaroons!! One of My Favourite Recipes!

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My daughter Kate has a wonderful boyfriend named Chris.  He has made me these cookies for me many times.  He is a guest contributor to my blog and wrote this recipe himself.  I hope you enjoy.

Chris’ Coconut Macaroons

Dry Ingredients:

1 1/3 cups shredded coconut

1/3 cup white sugar

2 Tbsp all purpose flour

Pinch of salt

Wet Ingredients:

2 egg whites

1/2 tsp vanilla

Extra:

Dark Chocolate

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Preheat oven to 325 degrees F.  Mix the dry and wet ingredients separately.  If your coconut is sweetened cut back on your sugar.  Add wet to dry and mix.  Don’t be afraid to add more vanilla.  The consistency should be moist but able to hold it’s shape.  Spoon onto oiled parchment paper on baking pan.  Form soft pyramids the size you want your cookies to be.  They don’t change shape much while baking.  Bake on the middle rack until bottoms are golden brown.  My oven takes about 15 minutes.  If tops aren’t toasted enough put them under the broiler.  If you turn your back on them they’ll burn and so will your pride.
Drizzle some melted dark chocolate over them.  Don’t  be afraid to go a little darker with the chocolate as the sugar in the macaroon can balance it.  The chocolate will need refrigeration to solidify.  Or if you live in a country where it’s cold six months a year like I do chances are you can just put them outside for a few minutes.
I used gluten-free all-purpose flour in this recipe before and it works fine.  It’s an easy cookie for a person with any kind of gluten sensitivity.

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As you can see, Chris writes a very good recipe.  I hope you try them out and let me know how they are.  Cheers, Michele

 

Chewy Chocolate Chip Oatmeal Cookies

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My husband and I are trying to watch our weight but he keeps asking me to make these cookies.  So I made a big batch, cooked only a few for him, and made the rest for my co-workers for work tomorrow.  That way he can satisfy his craving and not break our diet too much.

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Chewy Chocolate Chip Oatmeal Cookies

1 cup softened butter

1/2 cup white sugar

1 cup of packed brown sugar

2 tsps vanilla extract

2 eggs

1 1/4 cups gluten-free flour

1/2 tsp baking soda

1 tsp salt

3 cups rolled oats

1 cup chocolate chips

Preheat oven to 325 degrees F.  Line baking sheets with parchment paper.  Cream butter and sugars until well mixed.  Add eggs and vanilla, cream again.  Mix all dry ingredients in a separate bowl except chocolate chips.  Add dry ingredients in small batches, running the mixer on medium low to prevent a snowstorm of flour.  Once all dry ingredients are incorporated, add chocolate chips and mix until just combined.  Place in heaping tablespoonfuls on the baking sheet leaving at least 2 inches between each cookie as these spread.  Bake for 10-12 minutes.  Do not over bake, leave the centres slightly under baked to maintain the chewiness of the cookies.  If you like crisper cookies, just bake them more.

Hope you like these cookies.  Cheers, Michele

More Chocolate and Coconut! No-bake Cookies!

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These are another favourite from my childhood.   My mom used to make these for us, and I made them for my girls. Another gluten-free treat and so easy, and so yummy.  Most recipes use a high percentage of oatmeal, but I like my cookies with lots of coconut.  I have included other optional additions which can change these cookies into something different and new.

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Chocolate Haystacks

Line cookie sheets with parchment paper.

Dry Ingredients: (Mix in separate bowl)

2 cups shredded coconut unsweetened

2 cups oatmeal

pinch of salt

Optional additions:  1/2 cup of either dried cherries, dried cranberries, chopped dried apricots, pumpkin seeds or other dried fruits or nuts of your choice

Wet Ingredients:

2 cups of sugar

1/2 cup milk

1/2 cup butter

1/2 cup cocoa

1/2 tsp vanilla

Place sugar, milk, butter and cocoa in a heavy saucepan.  Bring to a boil for only 3 minutes, no longer.  Add dry ingredients and vanilla and mix well to combine thoroughly.  Drop tablespoon or larger sized balls onto parchment paper lined cookie sheets.  Place in fridge to harden for half an hour.  Enjoy a simple nostalgic treat from my and my children’s childhoods Cheers, Michele

Coconut Macaroon Cookies!! Gilded With Chocolate!!

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These are a cookie that I have always liked, but rarely made until reintroduced to them by my daughter Katie’s boyfriend Chris.  He loves coconut and will often make these cookies for me.  So to use up those egg whites from the Jam thumb cookies, here goes.

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Coconut Macaroons Dipped in Chocolate

Preheat oven to 325 degrees F.  Line cookie sheets with parchment paper.

Dry ingredients:

5 cups or one 14 ounce package of sweetened shredded coconut

2/3 cup of sugar

1/4 tsp salt

1/3 cup gluten-free flour mix (or regular flour)

Wet ingredients:

4 egg whites

1/2 tsp vanilla

1/2 cup chocolate (dark chocolate is the best)

Mix dry ingredients well.  Add egg whites and vanilla.  Mix until well incorporated.  Spoon tablespoon size balls onto cookie sheets and leave 1 inch between balls.  Bake for 25 to 30 minutes.  Allow to cool completely.  Melt chocolate and dip bottoms of cookies into chocolate.  Put cookies in fridge for half an hour to allow chocolate to set.  Store in air tight container.  Enjoy these chewy scrumptious cookies.  Cheers, Michele