I was craving cookies on Saturday so I mixed these up really quickly and put them in the toaster oven and voila! They were done before lunchtime. Yes, I wanted cookies right after eating breakfast. Being me, I chose to press the dough into a pan to make bars, although Delighted Momma’s original recipe is for cookies. Very good looking cookies, I might add. Scooping cookies out is doable for me, but fitting an appropriate baking tray into the toaster oven isn’t, so I opted for bars. I also only had 1/4 cup of unsweetened shredded coconut on hand instead of the full 1/2 and the taste was still fabulous. I only added a squirt of agave instead of the 3 TB of raw honey and the taste was plenty sweet for me. Side note: The chocolate chip and coconut combination is like a Mounds bar – score!
I’m still trying to use up the little bag of coconut flour that Mommy bought, and these were so good that I might have to start buying coconut flour in earnest. The good part is that most recipes only use a little bit of it, so a little goes a long way because it’s really absorbent. How do I know? Elana says so. These cookies/bars call for a full cup, but I might decrease it next time, especially if I add the full amount of coconut. I already added some splashes of almond milk to help me mix this time, and I think the batter’s texture might benefit from some more moisture, but we’ll see. As it was, I was very happy with the results. So happy, in fact, that it was a good thing that RSKL came to visit, because I gave the majority of the bars to her (my GF friend), otherwise they would have all ended up in my tummy!
If you prefer no-holds barred baking:
Did you catch my update on my ENT appointment yesterday?