Anyways, since I did have a post primed for this month's #CreativeCookieExchange theme (Make Someone’s Day Cookies), I couldn't hold it back. These thin, crispy-chewy, chocolate and coconut treats have become a favourite of one of my co-workers, and like my Sunny Apple Muffins every time they make an appearance in the staff room you can see her grin from across the building. Ironically, I almost threw the recipe out after making them the first time - they didn't look much like the photo on Cooking Light's page at all, even though my changes were relatively minor (using flavourful Gold Label coconut oil in place of the butter, coconut milk yoghurt and whole what pastry flour). Spread thin and flat, I was embarrassed to put them in Christmas baskets so I brought them to the staff room, where treats (regardless of their outward appearance) always seem to be appreciated.
After the reviews came in, though, I gave another batch a try, but had to stash it overnight in the fridge before baking it off. Lo and behold, I found myself with chewy, thick, still flavourful cookies that retained just the slightest bit of crispy-crunch on the edges. Packed perfectly into their tins, they were prettier than their predecessors but apparently tasted much the same. Lesson learned: chilling time = control over texture = more happy people!
Here's some more info on the #CreativeCookieExchange:
The theme this month is Make Someone’s Day Cookies! We chose someone in our lives that we loved and baked them cookies that they love! Maybe you will feel inspired to bake someone that you love a cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Dulce de Leche Madeleines from The Spiced Life
- Almond Butter Cookies from NinjaBaker
- Lemon Thyme Shortbread Cookies from Sweet Cinnamon & Honey
- Classic Shortbread with Fleur de Sel from Karen’s Kitchen Stories
- Coconut Rum Celebration Cookies from Food Lust People Love
- Jam Filled Butter Cookies from Magnolia Days
- Double Chocolate Chip Cookies from Spiceroots
- Chocolatey Chocolate Chip Cookies from Indian Curries/stew
- Alphabet Letter Cookies from A Baker’s House
- Chocolate Chunk Shortbread from Baking in Pyjamas
- Cookie Butter Chocolate Chip Cookies from Noshing With The Nolands
- Soft Sugar Cookies from DessertStalking Blog
- Frosted Lemon Cookies from Hezzi-D’s Books and Cooks
- Cherry Pie Cookies from It’s Yummi
- Apple Peanut Butter Doggie Cookies from Cookie Dough & Oven Mitt
- Four Ingredient Peanut Butter Blossom Cookies from Rhubarb and Honey
5 tbsp coconut oil
½ cup unsweetened cocoa powder
½ cup granulated sugar
⅓ cup packed brown sugar
⅓ cup plain coconut milk yoghurt or low-fat dairy yoghurt
1 tbsp vanilla extract
1 cup whole wheat pastry flour
¼ tsp baking soda
18 dark chocolate wafers, for topping
- Preheat oven to 350°F and line baking sheets with parchment.
- Melt coconut oil in the microwave, then stir in cocoa powder and sugars and microwave 30 seconds longer (mixture will resemble coarse sand).
- Add yoghurt and vanilla, stirring quickly to combine.
- Add flour, baking soda, cloves and salt, stirring until combined.
- Drop spoonfuls 2” apart onto baking sheets and press 1 wafer into the centre of each*.
- Bake 10 minutes, until almost set.
- Cool on pans 15 minutes, then transfer to wire racks.
Amount Per Serving
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 4.9 mg
Total Carbs: 18.5 g
Dietary Fiber: 1.9 g
Protein: 1.3 g