hump day treat

When it comes to sweets, I want something substantial. Ice cream, frozen yogurt or even crème brulee won’t do. Sure, those are great additions to a warm and melty brownie or crispy apple pie, but not the main event. I want something I can bite into when indulging in dessert. Do you feel me? You may not. You may be like many of my sorority sisters, who for four years made the weekly pilgrimage to TCBY for Waffle Cone Wednesday, and now, post-graduation, can’t pass a yogurt place on Wednesdays without entering. And that’s totally ok. Completely understandable. I just hope you’ll still be able to enjoy this gem of a recipe: Oatmeal Peanut Butter Coconut Cookies.

These yummies, with their strong peanut butter flavor, hearken to the ever-popular Do-Si-Dos. Made, however, with all natural crunchy peanut butter, whole wheat flour and unsweetened shredded coconut, these cookies are much healthier than their Girl Scout counterpart, ringing in at 124 calories per cookie with 11.8 grams of carbs and 4.2 grams of sugar. To top it off, they offer a nice helping of protein and fiber. This recipe makes huge batch of cookies. Bake it all at once or use half and freeze half like I did. Enjoy! Happy hump day!

Ingredients

  • 2/3 cup vegetable oil

  • 1 cup natural peanut butter (I used crunchy sunflower seed butter purely based on preference)
  • 1/4 cup sugar

  • 3/4 cup brown sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1/4 cup unsweetened shredded coconut (you can find this at a regular grocery store near the chocolate in the baking aisle)
  • 3 cups oats (I used old-fashioned rolled oats)

  • 1 1/4 cups whole wheat flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

Directions

Makes three and a half dozen cookies

Preheat oven to 375° F.

Beat together oil and peanut butter. Add in eggs, sugar and vanilla and beat until mixed. Stir in coconut.

In a separate bowl mix together oats, flour, baking powder and baking soda.

Make a well in the center of the dry ingredients and pour in peanut butter mixture. Stir until mixed.

Drop onto a greased baking sheet in 1 and a 1/2 tablespoons globs.

Gently press to flatten and bake for 10 to 12 minutes, or until lightly browned. Let cool for 5 minutes. Enjoy!

Quote of the day:

“Sometimes me think what is love. And then me think love is what last cookie is for. Me give up the last cookie for you.”—Cookie Monster in Sesame Street

Comments

  1. Hi Lela,

    Thanks for dropping a comment on Bitsy & Boo! To answer your questions, I currently only post on Bitsy & Boo and you can check out/follow the blog via Linkedin, Facebook and Twitter by clicking on the links below:

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    Rebecca
    becca@bitsyandboo.com

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