3-Ingredient Coconut Cookies: A Chicklets in the Kitchen Blog Post

Finished Product

I should be posting a dinner or lunch recipe this month but I’ve been on my paleo diet all month, and some of you on the Whole 30 program. Aren’t you ready for something a little decadent? These cookies are totally paleo but very tasty! A nice treat for an after dinner dessert, as I did the day I made them.

1 cookie per person, Serves 8.

Hardware

Bowl

Knife

Cutting Board

1 cup glass measuring cup

Measuring spoons

1/3 cup measure

Cookie Sheet Lined with Parchment Paper

 

Ingredients

1 large over ripe banana

2/3 cup shredded unsweetened coconut

4 oz dark chocolate (Optional)

1/4 cup rough chopped walnuts (optional)

1/4 tsp vanilla

Directions:

I have to tell you, I doubled this recipe right off the bat before I’d even tried it. I was glad I did!

See the rest of the recipe here.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Gluten and Dairy Free Oatmeal Chocolate Chip Cookies

Gluten and Dairy free Oatmeal Cookies, Milk

Gluten and Dairy free Oatmeal Cookies with Milk by Randy Cockrell

February, for a lot of you, has been a cold, snowy misery. What better than warm from the oven cookies to make everything feel better. At my house we love oatmeal cookies. My mom sometimes eats them as breakfast. I mean, they’re oatmeal, right? Anyway, this recipe comes from the back of the oatmeal box so super easy to find. I made it both gluten and dairy free by making some substitutions. I also replaced the chocolate chips with raisins so that makes them even more like a bowl of oatmeal in the morning, am I right? Here we go.

Oatmeal Chocolate Chip Cookies

From

The back of the box of Great Value 100% Old Fashioned Oats

Mise-en-place for cookies by Randy Cockrell

Mise-en-place for cookies by Randy Cockrell

1 Cup All Vegetable Shortening (I use lard but if you can find a gluten free veg shortening, go ahead and use it.

1 Cup Sugar

1cup light brown sugar firmly packed

2 eggs

2 T Milk (I used cashew milk with makes this recipe dairy free for my hubby)

1 1/2 tsp vanilla

1 1/2 cups All Purpose Flour (I used a 4 bean flour blend to make the cookies gluten free for me! See the recipe for it below.)

1/2 tsp salt

1 tsp backing soda

1 tsp cinnamon

4 Cups Old Fashioned Oats

1 cup semi-sweet chocolate chips (I used 1 cup of raisins instead)

See the rest over on Chicklets in the Kitchen!

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Random Tuesday

Don’t you find that November and December are super busy?  I do.  Today was hiking day, our hiking club goes out every Tuesday morning, rain or shine.  That’s not usually a problem because we live in central Arizona and it hardly ever rains and snows even less.

Of course I’m in full swing on holiday preparations; indoor and outdoor decorations are up, Christmas cards have been made and mailed, cookies have been made and yesterday was the first cookie exchange of the season, at least for me.  It’s my custom to make some candy too.  As a celiac, I find it hard to purchase candy so every Christmas I make truffles, peppermint patties and peanut butter cups.  Yum!  I don’t get them any other time of the year so it’s pretty special to me.  The rest of the family thinks so too.  Our favorite cookie is the snowball, also known as the Mexican Wedding Cake or Russian teacake cookie.  What’s your favorite cookie?  Comment on the blog to share with us.

I love this time of year, and do my best to enjoy it no matter what part of the world I’m in or what’s going on around me.  I hope you do too.  So if I don’t get to say so later, every have a wonderful and safe holiday season.

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