Friday, November 14, 2014

Maple, Oatmeal & Coconut Cookies

A little while ago I posted a picture of  "sprinkle babes" on instagram. These are the cookies pictured, but I have since decided to "doughvelop" another recipe that will officially be called sprinkle babes, more on that soon. I wanted to come up with some sort of creative name for these, but I couldn't think of anything witty that encompassed the various ingredients in them. So, I went with a grocery list type title, boring…..

I have always struggled with naming recipes and posts. Way back in the beginning of my blog, I tried coming up with interesting titles, but have since defaulted to the grocery list type. Grocery list titles are difficult because you easily run the risk of it sounding clunky or ridiculous, for example "Roasted Corn, Red Pepper, and Sweet Potato Soup with Coconut Milk", what was I thinking? It's made even worse by the fact that everyone has their own opinion on what order the ingredients should be listed. Oh well, I did the best I could to name these chewy bites of maple-y goodness.

I guess the title could have been worse… Almond Milk Glazed Maple, Oatmeal and Coconut Chewy Cookies with Sprinkles. Oh well, I hope to make another batch soon and that's all that I am concerned with for now!

Maple, Oatmeal & Coconut Cookies
5 Tablespoons unsalted butter, softened
3 Tablespoons maple syrup
1/3 cup packed brown sugar
1 teaspoon vanilla
1 egg yolk
½ cup oats
¾ cup unsweetened coconut flakes
¾ cup white whole wheat flour
¾ teaspoon cornstarch
½ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
½ teaspoon cinnamon

¾ cup powdered sugar
½ teaspoon cinnamon
splash of milk

1. Preheat oven to 350 degrees F. Line baking sheet with parchment or silicone baking mat. 
2. In the bowl of a stand mixer fitted with paddle, cream together butter, maple syrup, brown sugar, and vanilla, 1 to 2 minutes. Add egg yolk and beat until combined.
3. Place oats and coconut flakes in the bowl of a food processor and pulse 15 to 20 times, until broken up but not powdery. 
4. In a medium bowl, combine oats, coconut, flour, cornstarch, baking powder, baking soda, salt and cinnamon, whisk until combined. In two additions, add dry ingredients to the wet. Beat to combine.
5. Using a small cookie scoop, portion dough onto prepared baking sheet. If desired, lightly flatten each piece of dough. 
6. Bake for 13-14 minutes, until lightly golden. Let cool on cookie sheets 5 minutes, then transfer cookies to wire rack to cool completely. 
7. Once the cookies have cooled completely, prepare glaze by whisking together powdered sugar, cinnamon, and a splash of milk. Glaze cookies immediately.

Recipe Adapted from Dessert for Two
Print Recipe Here

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