Day 17: Doing something for you and yours - Whole Wheat Chocolate Chip Coconut Cookies

This week started off on a tired note. After coming back from a two week trip that had eight flights, six hotels, one cruise, and two kids, we were beyond exhausted. As I passed by the flower shop on the way home from picking my little one up from school we decided to pick up a bouquet. For no special occasion, just for us.  I guess we were celebrating being home for an entire week, so that we could enjoy a bouquet of flowers! When we got home my little one asked if we could make cookies. Not wanting to disappoint him, I obliged. I found a simple recipe on allrecipes.com and halved it (I didn't want to be forced to eat my way out of a pile of cookies) and we both got to work.  

I really like this recipe. It is a no frills, very simple recipe to follow. It also gives perfectly crispy on the outside - soft and gooey on the inside cookies. I did make a few changes however, add a 1:3 whole wheat flour ratio and added some flaked coconut. I like having that subtle crunch in there instead of using nuts.  Feel free to omit the coconut, change to 100% all purpose flour, or add nuts. Another note is to let the cookies out just before they harden on the outside.  Keep them on the pan for about ten minutes instead of transferring them to a baking sheet.  This will let them bake the rest of the way giving you that soft and chewy inside.  Enjoy!

Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
1/2 cup whole wheat flour
1 cup all purpose white flour
1 cup semi-sweet chocolate chip morsels
1/2 cup flaked coconut (optional)

1.  Preheat oven to 350 degrees F (175 C).

2.  Cream the butter with the sugars.  Beat in the egg followed by the vanilla extract.

3.  In a small bowl mix the baking soda with the hot water.  Add to the batter.  Add the salt and the flour, followed by the chocolate chips and coconut.

4.  Spread parchment paper onto baking sheets.  Drop spoonfuls on to the prepared baking sheets and bake for 10-12 minutes.

Makes about 20 servings.

Day 20: Chocolate chip banana cookies

I have a weakness for chocolate chip cookies and I'm always in the lookout for new recipes.  Lately, in an effort to make myself feel better about, I've been substituting flour and butter for more healthier options.  Namely coconut oil, whole wheat flour, and by using dark chocolate chips.  

After coming home after a five day trip to find an overripe banana on my kitchen counter, I decided to make these.  It's an adaptation of a Martha Stewart recipe found here.  The cookies came out moist and cake like.  The banana flavor is subtle, and not too over powering.  I felt there was a bit too much salt, but that could be because my 2 year old may have used the salt shaker while I had him mix the dry ingredients!  

Enjoy!

Ingredients:

1 1/4 cup whole wheat flour 

1/2 teaspoon baking soda

1/4 teaspoon salt 

1/3 cup coconut oil, melted

6 tablespoons granulated sugar

6 tablespoons brown sugar

1 egg

1/2 teaspoon vanilla 

1 ripe banana

1/2 cup dark chocolate chips

1.  Preheat oven to 375 degrees Fahrenheit.  Line or coat baking sheet with butter or olive oil.

2.  Mix flour, baking soda and salt in bowl.

3.  In large mixing bowl, mix oil, sugars, egg, and vanilla.  Add flour mixture.

4.  Add banana until mixed in.  Add chocolate chips.

5.  Spoon dough onto baking sheet.  Bake for 10-12 minutes, or until slightly browned.  Makes 12-16 cookies depending on size.