I had the hardest time picking one recipe to feature. I had nearly 10 dialed in....
I was dreaming of Southwestern Calzones, Potato Rolls, Savory Southwestern Burritos, Pecan Ball Subs, Favorite Chili with Pasta, Thai Vegetable Curry, her Pies and more.... she’s got it going on!
Then I made two that weren't even on that list. First was the Coconut Corn Chowder. Now let me tell you.... this is good! Really good! Potatoes, corn and more. It's a huge bowl of comfort. If that weren't enough I had hankering for cookies. Gerald loves Oatmeal Cookies so that was my in. I made a batch and mmm mmm are they good.
I couldn't decide which to feature so I asked on my IG Story if they'd like the Coconut Corn Chowder or Coconut Oatmeal Cookies and they chose 100% cookies. Ask and receive!!
I love the cookie dough, I love how the cookies puff and spread all at once. I love how healthy the cookies are! 2 or 3, why not? ;)
GIVEAWAY NOW CLOSED - Thank you to everyone who participated! Congratulations to Sharon who is our winner! Thank you all for joining! My love!
The wonderful publishers at BenBella Books, Inc. and the fantastic author are generous enough to give one lucky winner a FREE cookbook! Comment on this blog post or the social media post on IG or FB. You can say whatever you'd like or copy and paste #thechinastudycookbook. The winner will be contacted and announced Thursday 8/9/18. Applies to US and Canada only.
We had three Sharon's enter, unfortunately only one could win so it is this Sharon:
MAKES 16 COOKIES
1 cup whole wheat flour
1 cup rolled oats
⅓ cup raw cane sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ cup unsweetened shredded coconut
⅓ cup chopped nuts
1 cup raisins or other dried fruit
¾ cup unsweetened nondairy milk (rice, soy, almond, etc.)
⅓ cup applesauce
1 teaspoon vanilla extract
- Preheat oven to 350˚F.
- In a large bowl, whisk together flour, oats, sugar, baking soda, and baking powder. Add coconut, nuts, and dried fruit.
- In a separate bowl, whisk together milk, applesauce, and vanilla. Fold into dry ingredients.
- Drop by the tablespoon onto a nonstick baking sheet.
- Bake for 15 minutes, until brown. Let cool for 30 minutes, then store in a covered container.