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.
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
- 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.