Strawberry Coconut Oatmeal Cookies

Hello everyone!

I hope each one of you had an amazing day as I post this during midnight hours. I've been postponing this post because I was...without shame...TOO BUSY PLAYING AROUND AND ENJOYING THIS AMAZING BAY AREA CALIFORNIA WEATHER!!! ^____^

Summary of the past week in a nut shell: I went to SF, ate an amazing Bahn Mi sandwich, watched Maleficent, ate jackfruit curry, watched a Bollywood movie, baked cinnamon rolls, scored a volunteership with an awesome dietitian (who also teaches at UCB!), did some yoga, and attended LIVE 105 BFD 2014! Overall, a wonderful, fun-filled, and relaxing week! I can't wait to learn how to make my own Banh Mi and jackfruit curry one day. BFD WAS EPIC! I saw Cherub, Phantogram, MIA, Giraffage, Flosstradamus, and more! Perfect concert to start off the summer~ :) I'll post pictures at the end of this post!

Alright, enough with my chitty chatter. I know you all want to get to the food talk! So let's go! ^___^

Strawberry Coconut Oatmeal Cookies

Prep time: 15 minutes
Cook time: 15 minutes

2 cups fresh strawberries, finely chopped
1/4 cup sugar
1/2 cup shredded coconut

2 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1 cup oatmeal
1/2 cup oil
3/4 cup sugar
1 egg*
1/4 cup almond milk
1 tsp vanilla extract

1.) Drain strawberries and squeeze out excess liquid with a paper towel. (It's okay if you can't get it all. I still had some liquids in my mixture. This just means you might need to adjust flour amount accordingly.)
2.) Toss strawberries, sugar, and coconut together in a medium bowl. Set aside.
3.) In another bowl, combine flour, baking soda, cinnamon, and oatmeal. Set aside.
4.) In a large bowl, beat the oil, sugar, egg, almond milk, and vanilla extract together until smooth. Add in the flour mixture and mix well. Add strawberry mixture into flour mixture and mix well.
5.) Preheat the oven to 375 F.
6.) Drop tablespoon-sized cookie dough onto baking sheets.
7.) Bake in preheated oven for about 15 minutes or until lightly browned. (You can also use the knife test. Stab a cookie in the center & if your knife comes out clean, you're good to go~! ;D)
8.) Cool on baking sheets. Store in airtight containers or covered with plastic wrap/foil.  

Makes 20 servings

*Side note: One egg can be substituted with 3 tbsp water & 1 tbsp flaxseed. Thus, turning this recipe vegetarian & vegan! :)

This is a nutritious, delicious and yummy treat that are sure to be a crowd pleaser! :P I'm so glad I found a use for my shredded coconut. LOL~ I can't wait to see what other coconutty treats I'll be cookin' up this summer.

Cindy's Words of Wisdom for the Day: If the batter tastes great, then the cookie will taste UHHH-MAZINN' (&& this recipe for sure has a spoon lickin' batter)!!!

Happy baking! :)

A new spin on milk & cookies. Yummmm~~~

Nutrition Info (per serving): Calories 164.2 Total Fat 7.6 g Saturated Fat 1.8 g Polyunsaturated Fat 1.8 g Monounsaturated Fat 3.4 g Cholesterol 9.3 mg Sodium 6.3 mg Potassium 31.8 mg Total Carbohydrate 23.2 g Dietary Fiber 2.5 g Sugars 11.1 g Protein 2.7 g Vitamin C 15.7%

Calorie counter used:

Pictures from the past week:

At BFD with some of the roomies~!

A close-up of this bad boy. Yes yes yes.

I'm all up for #selfienation ;)

No comments

Post a Comment

Professional Blog Designs by pipdig