I was accidentally introduced to brownies made with coconut oil when the baker of the brownies was out of oil. Well, thank you Izzy for that introduction! The brownie felt purer, and it digested with ease. This set me off in search of a cookie that was made of “pure fat”.
The flavor, texture and experience of these cookies is different. Good fats that don’t require softening, just enough sweetener and crunchy texture from the nuts, chipits and oats make these gems worth the effort.
There are no photos to post with the recipe because the cookies vanished too quickly! Enjoy!
1/4 cup ghee
1/4 cup coconut oil
2 Tablespoons sucanat
4 Tablespoons Turbinado sugar
1/2 teaspoon vanilla
Egg Replacer- 2 fl oz applesauce or half of a ripe banana, pressed with a fork
1/3 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans (or walnuts), chopped
2 Tablespoons shredded coconut
1/2 cup chocolate chips (the darker the better!)
These cookies are made the traditional way. Cream the ghee and coconut oil with the sugars, and then add the vanilla and egg replacer. Fold in the remaining ingredients all at one time. Drop by spoonfuls onto a baking sheet and bake at 350F for 5-8 minutes. Be watchful, these cookies bake surprisingly quickly.
Let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack. The cookies are soft and prone to breaking easily when they are warm. Store carefully once they have cooled down.
Shanthi