Saturday, March 3, 2012

Cashew coconut oat cookies

It had been suggested to us to add flaxseed meal to some of our baked goods for Corin's sake, and I decided to take it a step further and emphasize the nutty, grainy flavor by adding cashews and oats, then livened things up with some ginger and coconut. (This took about ten different attempts to find the right balance between the ingredients, until I finally found what I wanted.)

You can make these with or without chocolate chips depending on if you want them granola-healthy or as more of a treat. (Corin won't eat them with chocolate chips, believe it or not.)

1/2 cup salted butter, room temperature
1/2 cup brown sugar, packed
1 egg
1/4 teaspoon vanilla extract
1/2 cup unbleached all-purpose flour
1/4 cup white whole wheat flour
1/4 cup Bob's Red Mill flaxseed meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 1/2 cups old-fashioned oats
1/2 cup coarsely ground cashews
1/2 cup flaked sweetened coconut
1/2 cup chocolate chips (optional)

1) Mix together butter and brown sugar in a medium mixing bowl using a fork. Add egg and vanilla and mix again. Add the flours, flax seed, baking soda, salt, and ginger, shake bowl a little to combine the dry ingredients, and then mix together with fork.

2) Add ground cashews, oats, coconut, and chocolate chips, and mix again. (You might have to forgo the fork and use your hands as there are a lot of chunky ingredients here.)

3) Preheat the oven to 375°. Spoon rounded tablespoonfuls onto two baking sheets. (Recipe will make about 20 cookies.)

4) Press cookies flat, about as thick as the chocolate chips if you're using them.

5) Bake cookies for 10-12 minutes until browned at edges.

6) Cool for 5-10 minutes and enjoy warm with a glass of cold milk. (They store well in ziplock bags, too, of course, for any leftovers!)

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