It’s my hubs fault. I really wanted a cinnamon roll and I even had the recipe picked out, but I was going to be a good girl and get a scoop of frozen yogurt instead of making a
nother mess in the kitchen. When I mentioned wanting a cinnamon roll he said, “you could make some kind of healthy chocolate chip cookie.” Suggesting that to me is like throwing a stick and saying fetch to a dog!
Why would I care but he wouldn’t if I made a mess in the kitchen? Because unbeknownst to my hubs just a few hours ago my kitchen looked like this:
How could he manage not to notice? He was gone all day while I was at home “wasting my time”, as my 13 year old put it, making 5 pans of lasagna and a pork loin roast. My hands had gotten really dry with this second snap of cold weather and so my finger split open – medical – blah, blah. Well, that put me pretty far behind so when I left the house for an appointment the kitchen was a mess.
He still wasn’t home when I got back – whew! The kids had an easy day so they came and cleaned up the kitchen while I finished supper.
It turns out it was a good thing for all of us that he wasn’t home for the first mess. He suggested a baking adventure, helped me make them (resulting in a few recipe variations – oops), and cleaned up the kitchen. Wow!
The day I had called for a sweet and salty ending and these delivered just that. My kids really liked them, too.
Keep in mind that these will spread quite a bit. I baked mine in a greased individual brownie pan, but you could use a cupcake pan with cupcake liners or just grease an 8×10 pan and make them into bars. They hold together best when allowed to cool for several hours, truthfully overnight is optimal if you want a cookie you can pick up and eat.
Peanut Butter Coconut Chocolate Chip Cookies
Credit: Inspiration was my hubs adding too much molasses to Carolyn’s Chocolate Chip Cookies.
- 3/4 cup Unsweetened coconut, finely shredded
- 1 1/4 cups almond flour
- 1/4 cup coconut palm sugar
- 1 egg
- 3 Tbsp Erythritol or other sweetener of choice
- 2 TBSP molasses
- 3 Tbsp Peanut Butter
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 cup Chocolate chips, as desired
- Using the metal blade on a food processor or using a coffee or spice grinder, blend the coconut until it is very fine, but not turned into nut butter.
- Add the remaining ingredients, except the chocolate chips and blend until combined, stopping to scrape the bottom at least once.
- Mix in the chocolate chips by hand and scoop out the cookies into your paper lined muffin tins or into a greased 8×10 pan.
- Bake in a preheated 325 degree oven for 8-12 minutes or until just beginning to brown and barely firm to the touch – this will take longer for 8×10 pan, of course. Set the timer for 15 minutes and go from there.
- Allow to cool for at least 5 minutes with the muffin tin and 20 – 30 minutes for the 8×10 pan before removing.