Hot "Coco" Cookies

Happy Boxing Day!! If you're lucky enough to be in Canada, I hope you're enjoying your day off, and if not, well, I hope Santa treated you kindly. I'm slowly catching up on all the goodies I made for the holiday gift boxes I put together, and I couldn't wait to finally include my twist on the Hot Chocolate / Cocoa Cookies I spotted around the blogosphere.

For my cookies, I chose to try out the Gold Label Virgin Coconut Oil that Tropical Traditions sent me in place of the butter. I slightly cut down on the added sugars, but tossed in a shot of chocolate sundae syrup along with some chocolate extract. Of course, the packets of sweetened cocoa mix, chocolate chips and marshmallows boosted the sugar quotient too! I'm glad that I made only a part batch, and that I made them small - they were rich and definitely indulgent! The coconut and chocolate worked so well together, it was almost like being able to eat a coconut milk-based mug of cocoa. The best part? You can take it with you and it won't slosh in your car!

What was your favourite cookie this holiday season? Mine is still my mom's good ol' shortbreads!

Hot "Coco" Cookies

Makes 14

1/4 cup coconut oil, softened

1/2 cup butter flavoured shortening

1/3 cup sugar

1/4 cup brown sugar

1 egg

1 tbsp chocolate sundae syrup

1 tsp salt

1 teaspoon vanilla

1 tsp chocolate extract (optional)

1/2 cup all-purpose flour

2/3 cup oat flour

1/2 teaspoon baking soda

2 packets hot chocolate mix

1/4 cup semi-sweet chocolate chips

1/3 cup mini marshmallows

1. Preheat oven to 350F and line 2 baking sheets with parchment.
2. In a bowl, cream coconut oil, shortening, and sugars.
3. Beat in the egg, syrup, salt, vanilla and chocolate extracts.
4. Beat in flours, baking soda and hot chocolate mix.
5. Fold in the chocolate chips and mini marshmallows.
6. Bake, one sheet at a time, for 12 minutes.
7. Cool completely on the baking sheet

Amount Per Serving
Calories: 204.7
Total Fat: 12.5 g
Cholesterol: 13.4 mg
Sodium: 23.1 mg
Total Carbs: 23.1 g
Dietary Fiber: 0.9 g
Protein: 1.9 g