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Dad's Favorite Coconut Cookies

12/26/2014

1 Comment

 
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Coconut Cookie Balls- a delicious holiday treat for Hanukkah. Lydia came across this recipe on Pintrest and made a batch to take to a friend’s house. They were so good. I decided to make some of these for Hanukkah because A. They are yummy and B. because they are made with oil- traditionally appropriate for this holiday:)

These cookies taste best with chocolate, but they are alright without it (but you may want to add some type of sweetener- depending on how sweet you like them).

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There is one change that I’ve made to the recipe to make it more Trim Healthy Mama friendly. Instead of the full measure of peanut butter, I will substitute half for a mixture of butter and coconut butter. I have found that the best way to form these cookies is to use a cookie scoop to spoon the cookies onto a cookie sheet (lined with parchment paper) and put them in the freezer. After the cookies have frozen they peel right off and store wonderfully in a plastic bag or Tupperware container.

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Here is a link to the original recipe:

http://www.primallyinspired.com/cookie-dough-snack-balls/

Here is our version:

Dad’s Favorite Coconut Cookies


Ingredients:

  • 1-1/2 cups unsweetened coconut flakes
  • 1/4 cup peanut butter
  • 2 TBS Coconut butter
  • 2 TBS Butter
  • ½ cup coconut oil, melted
  • 1 teaspoon Vanilla 
  • ½ cup chopped dark chocolate bar (85%) or homemade chocolate
  • Optional- if you want a sweet cookie but are not using chocolate, use a small amount of maple syrup, stevia or other sweetener
  • Optional- sometimes it’s fun to add some chopped almonds, sunflower seeds or pumpkin seeds

Instructions:

  1. Combine all the ingredients, except chocolate into sauce pan and place over low heat, stir until well incorporated.
  2. Let cool.
  3. Stir in chocolate.
  4. Scoop onto cookie sheet and freeze
  5. Freeze until hardened
  6. Eat and enjoy!
Notes:
Pairs well with a hot cup of coffee or a glass of cold, raw milk:):)

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1 Comment

Unleavened Peanut Butter Cookie Balls

4/23/2014

2 Comments

 
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They're peanut buttery, chocolaty and perfect for Passover. Yum. Unleavened Peanut Butter Cookie Balls are the perfect recipe to make ahead for Unleavened Bread/Matzah Week (also referred to as ULB). I found the recipe for these cookies even before I knew what leaven was- then when we started keeping the Feast of Unleavened bread; it occurred to me that these cookies fit the requirement for any food that is to be eaten during the Feast. First of all they are unleavened, secondly they are super easy to make (that's not actually a requirement) and third, they are absolutely scrumptious (actually, that's not a requirement either- but it should be!).

Here's the Recipe I used (altered enough to my own liking that it is almost completely different from the original! ha)

Unleavened Peanut Butter Ball Cookies

1 cup Soft White Flour 

1/3 cup Raw Cane Sugar

1/3 cup Sucanat

1 cup Natural Peanut Butter

1 cup Chocolate Chips

1 Egg

Combine all ingredients. It may seems dry, but trust me, it works. Next, pack dough into cookie scoop and place balls on cookie sheet and bake at 350* for 9 minutes. Let cool and remove from sheet.

These cookies don't spread, so it's hard to tell the difference between a raw cookie and a baked one.
Yummo. When they're done baking they smell so good!
So, the good news is- here's a fun recipe to try!

The bad news is that I didn't get this finished before ULB so you didn't get to try these this year :( And the other bad news is that I tried to make a Trim Healthy Mama version but they weren't worth sharing.  Maybe next time.

Hope your Pesach was as awesome as mine!

Bethany

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