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 EgglessCooking.com
Makes about 20 small-medium cookies
Ingredients:
- 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
Directions:
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.
November 20, 2011 at 8:43 pm • Permalink •
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
November 20, 2011 at 9:02 pm • Permalink •
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.
November 24, 2011 at 1:25 am • Permalink •
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.