Snowcation Baking

Here in Atlanta we got a small ice/snow storm that coated our roads and made it impossible to drive, go to work, and go to school for 3 full days. It is now Wednesday, and I am trying to get to work. But, let’s face it–the patients I see are not going to show up anyway because the roads are still tricky!

We didn’t even get that much snow. The problem is that Georgia doesn’t salt/sand/plow the roads so, ice caked on and everyone got stuck inside. It was even hard to get in exercise. I ended up jumping rope inside the apartment for 30 minutes.

Exhibit A: Tow truck with chains on the wheels didn’t make it up the hill for about 30 minutes.

I was feeling cabin fever, and still am. So, that’s when I decided to begin a baking frenzy. But, I had no eggs. Can’t go to the store (although I could’ve walked a few miles!). Surely I could find a recipe that didn’t call for eggs. And I did.

Snowcation Coconut Oat Cookies(Egg Free!)
Recipe adapted from
Makes about 20 small-medium cookies


  • 1 Cup Oats
  • 1 Cup Whole Wheat Flour
  • 1/2 Cup Nuts, chopped (almonds or walnuts)
  • 1/2 Cup shredded coconut
  • 1/4 Cup sugar
  • pinch of salt
  • 1 Tbsp. Cinnamon
  • 1/2 Cup Dried fruit (I used raisins and craisins)
  • 1/4 Cup Canola oil
  • 2 Tbsp. Molasses
  • 1/3 Cup Milk


1. Preheat 350F. Spray a baking sheet with nonstick spray.

2. Mix the wet ingredients. Mix the dry ingredients. Combine wet and dry ingredients.

3. Roll into 2 inch balls, and flatten slightly onto baking sheet.

4. Bake 22 minutes or until edges are golden.

The cookies came out more cake-like on the inside. I think they get the chewier texture from the coconut. They are just sweet enough, and taste like a “healthier” cookie. They seem more like a breakfast or snack cookie. Perfect with a glass of milk, coffee, or tea.


  1. gistec says

    I found there wasn’t enough wet ingredients. The dough was very dry. I wasn’t sure what to add. I did add more oil, molasses and milk, but didn’t work out very well. Was more like granola.
    I did substitute the whole wheat flour for rice flour so maybe that was the problem.
    As you can tell, I don’t bake too much! lol

    • says

      Hmm… I am not sure. I do know that the dough was fairly dry. These “cookies” are definitely more like granola bar cookies. I could have added a little water for more moisture, but I don’t recall. Oh, and gluten free flours definitely absorb more moisture than wheat flour! So, that could be why your was more dry.

  2. vannie says

    It’s always nice to bake when its winter because aside from you don’t want to go out in snow, you’ll just stay and bake all those wonderful foods.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>