Don't tell my family - I halved the sugar and they didn't notice. The natural sweetness of the coconut allows for less sugar.
Here's my recipe:
1/2 c butter
1/2 c milk
1/4 c cocoa powder
3/4 c sucanat, or your choice of sugar
pinch of Real Salt
1/2 c peanut or almond butter (I used natural)
1 t vanilla (how to make it here)
1 c rolled oats
2 c shredded coconut
In a saucepan over medium heat, melt one stick of butter. Stir to add milk, cocoa powder and sucanat. Bring to a boil for one minute. Remove from heat and stir in peanut butter, vanilla, oats, and shredded coconut. Drop spoonfuls onto parchment paper.
-Julie
UPDATE January 20, 2012:: I just made these gluten free by using all coconut (no oats) and 1/4 c coconut oil (making the recipe 1/4 cup butter and 1/4 cup coconut oil) = delicious!! I'm not sure this would work in the summer because coconut oil is liquid at temperatures above 78*.
I can't wait to make these!
ReplyDeleteThese sound delicious! And much healthier than most of the cookies being passed around this time of year. I have one question though. When you say you used half the sugar, do you mean the recipe originally called for 1.5 cups, or that you halved the 3/4 cup?
ReplyDeleteThe original recipe called for 1.5 cups sugar, I used 3/4 cup.
ReplyDeleteI made these tonight for a cookie exchange and they are so yummy I don't want to exchange them, lol. I used almond butter instead of peanut butter to make them a little more Almond Joy-esque. I did have a bit of trouble getting them to set up, but a trip to the fridge solved that problem. Thanks for the recipe! (And you are totally right about the sugar, no one missed it at all. They are still very sweet.)
ReplyDeleteThis looks delicious! I would love if you shared this in my holiday recipes Blog Hop. Enter it for a chance at a Wilton Pre-Baked Gingerbread Tree Kit! http://bit.ly/vbyp71
ReplyDeleteKristin above: I have wondered about almond butter as a substitute as I am allergic to peanuts. Thanks!
ReplyDelete