Sunbutter Chocolate Chip Cookies

You may have noticed by now… we have a serious sweet tooth in our house.

And while I try hard to get Logan to eat fruits and vegetables, my goal also is to modify his favorite foods. And my favorite foods.

Logan loves chocolate chip cookies. And I love peanut butter cookies. And when they meet, it is heavenly.

Most of the recipes I've posted are my own creation. Today's recipe is a modification of Wallflour Girl's Peanut Butter Chocolate Chip Cookies. Although I cook and bake a lot, I am still a fledgling baker and couldn't come up with this caliber of a recipe on my own – so, I made modifications to suit our purposes.

The original recipe is a winner. And so is this one.

This recipe is sponsored courtesy of Sunbutter; they sent me several jars of their lovely sunflower seed butters to use for recipes (and to eat, of course!) For this recipe, we used the Creamy version, but I'd bet that the Crunchy would be awesome too.

Sunbutter Chocolate Chip Cookies
Yields about 20 Cookies

Ingredients:

  • 1 egg
  • 1 cup packed brown sugar
  • 3/4 cup Sunbutter, variety of your choosing
  • 1/2 cup butter, melted; I use real butter but you can use margarine or vegan butter, depending on your needs
  • 1 tsp vanilla (original recipe calls for 1 tbsp but I misread it and I think 1 tsp works just fine!)
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Enjoy Life chocolate chips (I use these because they are free of Logan's allergens)

Method:

  1. In a large bowl or Kitchenaid stand mixer, cream together egg, brown sugar, Sunbutter, butter and vanilla. I mixed these ingredients for a full 5 minutes until they were super creamy.
  2. Add in baking soda, flour, and salt until fully combined.
  3. Add chocolate chips.
  4. Cover bowl and refrigerate for 1-2 hours before baking.
  5. Preheat oven to 350 degrees; grease cookie sheets then use ice cream scoop to place cookies on cookie sheets, about 2 inches apart. Cookies should be taller than they are wide.
  6. Bake for 8-10 minutes; centers of cookies will look underdone. Let sit on cookie sheet for an additional 10 minutes.
  7. Voila! Enjoy your cookies!


Before refrigerating the dough, you'll want to sample it. Yes, I'll caution against it. It has raw egg. I may or may not have sampled it. It may or may not be awesome.


On the cookie sheet, they should look like this. Nice, rounded balls of cookie dough deliciousness.


And when they're done… Sunbutter Chocolate Chip Cookies!!

But a word to the wise… make sure you mix the chocolate chips in to the batter very well. Although the cookies will still taste exceptionally good, they make look like this:

Let me know what you think of this recipe!

-KO

Giveaway!

Hi friends!  I realize I have been noticeably absent – I had surgery about a week ago and it will take me four to six weeks until I am back to full capacity.  However, I am home and resting and will plan to post at least once per week, hopefully twice – especially since I’ve got some good things coming my way.

Later today, I have a giveaway starting from the folks at Sunbutter.  I’ll be posting details on my Instagram page (https://www.instagram.com/krysti_with_a_k/) with how to enter.  Later in the week, I’ll also be posting a recipe for Sunbutter and chocolate chip cookies, courtesy of Sunbutter (a great sub for those of you who loooooove PB cookies!)

We also have Chewy Bars coming in the mail to us from Enjoy Life and Logan is a big, big fan of granola bars, so watch for his review of those!  A reminder that Enjoy Life is free of all “top 8” allergens, so while Logan is dairy-free, soy-free, and peanut-free, these bars are awesome for kids (and adults!) with the top 8 allergens.

I also have a post coming about teaching Logan about his allergies – a tough thing to do as a parent, but a necessity.

Down the pike also is a recipe featuring Food for Life’s tortillas – guess you’ll have to wait to see what’s up with that! 😉

I just wanted to post a quick update so that you didn’t think I forgot about things – follow my Instagram and FB pages ( https://www.facebook.com/krystiwithak/) and let me know if there’s anything else you’d like to see!

Talk to you all soon!

-KO

 

 

English Muffin Pizzas

If you haven't figured it out by now, at our house, we love pizza.

And I love English muffins.

We actually have designated Thursday's as Pizza Night. Friday is Pizza Day at Logan's daycare so this way, I can send pizza that is dairy and soy-free.

If I've got time, I make homemade crust. Store bought crusts have soy (well, most that I have locally) so I found a favorite recipe from Allrecipes. Yes, it's time-consuming but the pizza is restaurant quality. This is the recipe I use here.

But in a time crunch, I'll use tortillas or English muffins.

So, the folks at Enjoy Life kindly sent us the the supplies needed to make these lovely  little pizzas. I've always been a big fan of their bread products because I love sprouted grains. Why? Because sprouted grains taste better.

Well, that, plus there's a whole slew of other benefits, according to the Whole Grains Council:

  • They may be less allergenic than other grains.
  • They fight diabetes.
  • They fight fatty liver disease.
  • Cardiovascular risk reduces.
  • They taste better (this is a biased opinion, of course).

I started Logan on sprouted grains as soon as we introduced bread products.  He doesn't know any different – the only time he gets other options is at restaurants.

So, these pizzas.

English Muffin Pizzas 

Preheat oven to 350 degrees; each muffin (both sides) serves 1 – make as many servings as desired.

Ingredients:

  • Enjoy Life Sprouted Grain English Muffins
  • Pizza sauce (our preference is Contadina Pizza Squeeze – it is cheap and has no soy, not even soybean oil – win!)
  • Toppings of choice (tonight, we used pepperoni, pineapple, green peppers, cheddar cheese and mozzarella cheese for Brad and me, and Daiya cheese for Logan
  • Italian seasoning – not necessary, but highly recommended

Method:

  1. Spray cookie sheet with cooking spray.  You can probably omit this step, but I like to do it because I think that the cheese cleans up easier.
  2. Split English muffins in to halves and top with pizza sauce.  Top with toppings of choice.  If you've got soy allergy in your household, watch the pizza sauces carefully – lots of pizza sauces are chock-full of soy.
  3. Top with cheese of choice. Brad and I use both cheddar and mozzarella cheese.  For Logan, we either omit the cheese completely, or we'll use Daiya mozzarella style shreds.  A note about the Daiya – it does melt, but it does not melt as quickly as "real" cheese.
  4. Finally, the finishing touch – sprinkle with Italian seasoning.  It is not necessary, but it gives that extra something.
  5. Cook for 10 minutes – the cheese will be starting to melt.  You can choose to cook for an additional 3-4 minutes, but this is the time where I turn on the broiler and broil the pizzas for 2-3 minutes.  The cheeses start to brown and the English muffin gets a bit crunchy.
  6. Voila!  Your pizzas are complete!  Enjoy!

In the photo above, the pizza in the front is Logan's, with the Daiya cheese.  Note that it does melt, but it doesn't quite get as melty as real cheese.  Don't let it deter you.  It is still delicious.

These English muffins are the best for little pizzas; they're substantial and delicious.  If I'm cooking with English muffins, I don't like to use "wimpy" English muffins – they don't hold up as well.  It will be the same with pizza, especially if you pile it with toppings.  The heartier the muffin, the better the pizza!

As a three-year old, Logan obviously has highly refined tastes and these English muffin pizzas definitely fit the bill!

-KO

Migraines: My Story

From my posts, I know you can glean that I've been a long-time migraine sufferer. Today, I thought I'd share my story with you.

I'm 31 years old and I've been getting migraines since I was 12 years old – about two-thirds of my life. That's crazy to me that I've been dealing with this chronic issue for that long.

I can actually remember my very first migraine; I was at my best friends house (although at the time, we were just kind of new friends.  It was pretty obvious that I was hurting though, so her mom called my mom (embarrassing, right?) and I was given water, Tylenol and a nap.  I woke up feeling fine and the sleepover carried on.

But the headaches continued.  The pediatrician didn't quite know what to do with me, so I was sent to a pediatric neurologist, a lovely doctor who didn't want to start me on medications right away.  However, it wasn't long before I was missing school for headaches and I was popping pills before school in the morning.

Around the age of 15 or 16, the neurologist wanted to send me to University of Michigan's Headache Clinic, which was renowned for their work with kids.  I refused.  Luckily, around that time, my headaches got better.

And then, for a few years, I just felt better.

Migraines, cured.  It was like – discussion of an inpatient program and that was it!  I was a new person!

Enter college, where I was paying rent for an apartment with my two best friends, a cell phone bill, car insurance, and gas for said car.  And doing this by working as a cocktail waitress, working until bar close.   Oh, and don't forget – living the waitress lifestyle by drinking whatever cash was left over.

Let's just say that I got through college with a degree, little money, chronic daily migraines, and a whole lot of great memories.

Enter professional life. As a nurse, my first job was working night shift. Add to that going back to school… oh and did I mention, I was still working as a waitress? I switched my shifts to day shift – cocktail waitress by day, nurse by night, student somewhere along the seams.

Suffice it to say, something had to give. It was my health. My health was awful and my migraines weren't much better. I switched to a day shift job – and things improved.

My headaches were better for several years! Then I got pregnant – and they've been ebbing and flowing ever since.

Logan is 3 and when I look back at the past 20+ years of my migraine life, I've been on at least a dozen medications, have taken enough pain pills and anti-anxiety pills to tranquilizer a rhinoceros, and I've spent a fortune on alternative therapies.

So…. what's working for me these days?

Good question. Currently, my headaches are sporadic. I've been taking Topamax on and off for several years and it seems to work. I've got a slew of abortive medications at my disposal, just in case. However, I live in fear of the rebound headache, so my headache must be severe to pop a pill.

I'm treating my migraines from a holistic approach (aside from the Topamax). I take magnesium and vitamin D daily. I use Bach Rescue Remedy when I'm feeling stressed (yes, I'm fully aware that this may have a placebo effect) because my migraines are often related to stress. I also carry around peppermint oil – and I am known to smell like a candy cane.

I also try to get a massage with craniosacral therapy monthly. It is pricy but it is worth every penny.

As I've stated before, I also have a weekly coffee date with my therapist (haha).

Currently, I'm going through some health issues. I fully expected my migraines to flare up. Shockingly, since I've made these changes in my migraine management, my migraines have been under fairly good control.

Of course, this isn't to say I don't get a migraine that sends me to bed. In fact, last week I was in bed at 730pm on a beautiful night, ice pack to my skull and a myriad of meds swimming through my veins. But I've found a way to live that works a lot of the time, although I do have some work to do in managing my stress.

I encourage you to find what works best for you – whether it be medications or alternative therapies, or a combination of the two.

If you've found a way to manage your migraines, what's working for you?

-KO

Logan’s Grocery List

We typically grocery shop on Sunday mornings. As much as I loathe shopping at Walmart, a lot if it is done there. Given the fact that I'm currently not working, it makes it easier to shop for deals.

We also buy several things each week at the Marquette Food Co-op. If I could afford it, I'd buy all our groceries there. There are certain foods that I love and that Logan loves that we find there.

Which is great – our shopping has changed since we discovered Logan's allergies.

That being said, it is a misconception that food allergies = expensive, organic food. Certainly, I equated food allergies with pricy food. There are some foods and brands that are pricy, yes, but if you watch labels, it isn't as bad as you think.

In fact, our grocery bill has increased minimally.

I have always bought certain foods organic already. I have always purchased certain foods at a bargain. My shopping habits have not changed since Logan's diagnosis. What has changed? A few things that we buy – and if it's a pricier item, I watch for sales and/or coupons an stock up!

Here's some items on Logan's list!

  • Fruit: I always buy a wide variety. Logan is picky and typically only eats bananas, apples, and pineapple. I continually put other choices on his plate though.
  • Vegetables: he likes raw carrots if he has hummus or salsa to dip them. He'll eat almost any vegetable if it's in soy-free stirfry sauce.
  • GoGoSqueez applesauce. I buy giant boxes. He loves them. The bigger boxes are pricier but when you divide it out, are cheaper per pouch. Plus, all that's in these applesauces is fruit.
  • Fruit snacks. I buy giant boxes of these as well. Although they aren't my favorite snacks with their added colors and weird ingredients, most don't have soy added. Plus, he loves them.
  • Raisins. Really, you can't go wrong.
  • Saltines. I hate Saltines. Logan loves them.
  • Sunbutter. Logan loves Sunbutter on Saltines, on apples or bananas, on waffles or toast, or to eat with a spoon. He gets it from me.
  • Justin's almond butters. See above.
  • Kashi GF waffles. We're not GF, but they are soy-free. And the kid eats them all the time.
  • Oscar Mayer All Beef Hot Dogs. For emergencies.
  • Daiya Cheezy Mac. He likes the hot dogs mixed in.
  • Annie's Bunnies are always a hit.
  • Components for hummus. He can eat it like it's going out of style.
  • Guacamole
  • Salsa
  • Silk Original Almond Milk or Cashew Milk
  • So Delicious Coconut Milk yogurts
  • Bread – we rotate the type based on what's on sale but typically use a sprouted grain
  • Enjoy Life bars

So there you have it, friends! Some of Logan's essentials! Some of these items we buy at Walmart and some we but at the Marquette Food Co-op.

What are your allergy-friendly shopping essentials?

-KO

English Muffin French Toast Bake

Logan and I are breakfast people. 

We will eat pancakes, waffles, and French toast for all 3 meals. In fact, our go-to, quick dinner is French toast.

This recipe is not necessarily “quick” but it is easy. Prepare it the night before for breakfast, or in the morning for dinner – then all you’ve got to do is pop it in the oven.

I used to make this recipe verbatim from Frugal Foodie Mama but had to make some modifications when Logan was diagnosed with food allergies. Along the way, I’ve also made some other changes.

Today I prepared it in the morning so that we could have it ready after the afternoon’s activities – the beach.


We had such a mild winter, I was sure we’d have a great beach summer. Not so much. It’s mid-July. Today is Logan’s first beach day. And have I mentioned Logan loves the water?


Logan, praising Mother Superior 😉

And this lovely English muffin French toast bake was waiting at home for us, simply waiting to pop in the oven, while we enjoyed Lake Superior.

English Muffin French Toast Bake

Ingredients 

The “Bake”

  • 6 English muffins
  • 3 eggs
  • Coconut milk (the canned variety)
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • Dash of brown sugar

The topping

  • 3 tbsp butter
  • 1/4 cup brown sugar
  • Dash of cinnamon
  • Sugar to top

Method

  1. Spray or butter a 9 x 11 pan.
  2. Dice English muffins and place into pan.
  3. In a medium bowl, mix eggs, coconut milk, brown sugar and vanilla. Pour over English muffins. Ensure all English muffins have egg coating on them. Sprinkle with cinnamon. Cover and let sit over night or for several hours.
  4. When ready to bake, preheat to 350.
  5. To prepare topping, melt butter, then mix brown sugar and cinnamon. Pour over English muffins and spread with knife or spatula if needed.
  6. Finally – sprinkle sugar to taste on top of the bake. I like to use Sugar in the Raw or a similar sugar.
  7. Bake for 40-45 minutes. If desired, broil for 2 minutes for a caramelized topping.


We top this traditionally with butter and maple syrup but I’m sure it would be great with jam and whipped cream, fresh fruit, or peanut butter and chocolate chips.

A tip for you all – don’t use “light” or otherwise “wimpy” English muffins – you may get a soggy bake. Today we used Rudi’s. It obviously doesn’t have to be organic but it should be substantial.


And there you have it. This recipe will change your life. It’s that good.

-KO

Logan’s Story

I apologize for the absence, friends. The 4th of July is a busy holiday here! Plus we spent some time on Mackinac Island a couple days ago – both Logan’s AND Brad’s first time!

Today I thought I’d share Logan’s story. When we talk about food allergies, it is a common misconception that food allergies = anaphylaxis or GI upset. This is not always the case.

As previously mentioned, I pinpointed Logan’s dairy allergy shortly after he turned one. He had no problem with my breast milk. We had to transition him to formula at about 4 months due to supply issues and had no issue with basic formula.

But whoa – cows milk created a world of trouble.

His skin erupted in excema first. Then he started having massive diarrhea. He was still hungry and we couldn’t figure out what the heck was going on.

I spoke with a registered dietitian I worked with and she helped me trial transitioning off of milk and onto almond milk. We also stopped cheese and yogurt. Like magic, his skin cleared up and his diarrhea stopped. We tried to add back the cheese and yogurt, to no avail.

So, Logan was totally and completely dairy-free.

Fast forward to January of 2017. Logan had switched to cashew milk because he preferred it, but had otherwise been dairy-free. He occasionally snagged a bite of cheese or had a cracker or piece of bread that contained milk, and had little issue with that.

But he was sick. All. The. Time. In fact, he had so many ear infections that our family doctor referred him to ENT, where he was promptly scheduled for tubes.

The doctor also offered allergy testing while he was in the OR. So we thought, why not?

Logan and Brad before surgery:


We had him tested for the gamut – grasses, molds, dusts, foods.

Everything came back negative – except dairy, soy, and peanut.

I was shocked but at the same time, it made sense. His constant runny nose, his cough, the sneezing. 

Which brought me here, with all of you.

For a concise list of signs and symptoms of food allergies, click here.

My point here is this – food allergies do not discriminate. There are different levels of “allergic” ranging from mild to anaphylaxis. And if someone tells you their child or themselves has a food allergy, please take them seriously.

Next up, an English muffin French toast recipe. Watch for it this weekend!

-KO


Soy-Free “Peanut” Sauce

As promised, here is an ahhhhh-mazing peanut sauce alternative recipe.

I’ve discussed in previous posts that Logan is a stirfry lover. It’s one of our tried and true ways to stuff him full of veggies. If you remember, I was so distressed about his soy allergy that I went to work and created a soy-free stirfry sauce here.

Last week, I made coconut oil chocolate chip cookies with coconut oil courtesy of Coconut Secret. I attempted to make the cookies with coconut flour as well but I am not yet skilled in baking with alternative flours – I’m planning on updating that recipe later on once I’ve perfected it so those with GF allergies can enjoy it as well.

That being said, I am a peanut sauce lover. We don’t eat peanut sauce anymore at home. So, I used Coconut Secret’s Coconut Flour to make Soy-Free “Peanut” Sauce!

Soy-Free “Peanut” Sauce

Prepare recipe for Soy-Free Stirfry Sauce; you’ll also need 2 tbsp sunbutter and 1 tbsp Coconut Secret Coconut Flour, divided into 1 tsp increments

Method

  1. Prepare stirfry sauce; bring to a roiling boil.
  2. Add 1 tsp of the coconut flour while stirring continuously. Once the flour dissolves, add another tsp, repeating the process, then adding last tsp.
  3. When the entire tbsp of coconut flour of coconut flour has been stirred into the sauce, add the sunbutter, stirring until dissolved.
  4. Turn heat to low. Simmer until sauce thickens.
  5. Pour over stirfry, pasta or whatever you’re using the sauce for. Enjoy.

Unfortunately I don’t have any awesome food pics because I took them but accidentally deleted them. And my iCloud is full. Whoops. 


But try out this “peanut” sauce and tell me what you think!

Our take on Coconut Secret Coconut Flour? It works just as well as conventional flour as a thickening agent in this sauce, it’s delicious and it’s versatile. It has a definite learning curve when it comes to baking – but I’m up to the challenge! 

Note: Coconut Secret Coconut Flour was provided to me for use on this blog, but my opinions are my own.

-KO

Parenting… with a Migraine

I can remember being told how hard a job being a parent is. Anyone who tells you that parenting isn’t hard is either lying or has the patience of a saint.

What I didn’t realize was how hard it would be when I’m alone. With Logan. And I’ve got a migraine.

Tonight, Brad is on afternoon shift. And guess what? I’ve got a migraine. 

Logan is now at the age where he knows when I’ve got a headache. “Your head hurts, Mommy?” he whispers. He rubs my head softly. Then he goes back to playing. Loudly.

Tonight, although it’s beautiful out and I’d rather be outside playing, hiking, biking, walking, doing anything besides lying on the couch, we’re having a movie night.

Logan helped me make popcorn and we watched Moana.


So, moms and dads with migraines, I feel you. I have written a post here about my tried-and-true remedies for treating migraines but it is just a little different if you’ve got to parent with a migraine.

Here’s how I get through those days and nights….

Make it a Novelty

I knew I wasn’t getting off the couch last night. So, I drew the curtains, pulled out pillows and blankets, made a treat (popcorn) and put on a favorite movie. 

Rest for me and something different for Logan.

Did my migraine go away? No. But I made it through the night without the sun glaring in my eyes and without Logan begging me to play outside. I called it a winner.

Enlist Help

If I’ve got a big headache and Brad is home, I’m napping. If it occurs when he’s working (which is inevitably what happens) I’ve got a list of people who can step in to hang out with Logan.

Of course, headaches don’t occur when it’s convenient. They often occur when my backup crew isn’t available. Commence backup plan.

Have a Backup Plan

When my headache is that bad and I don’t have family or friends around to help, I go to the backup plan.

If I don’t, I’m a crying mess (if you ask Brad, this happens anyways)

The backup plan is a list of things I can do with Logan that keeps him occupied that doesn’t require a whole lot of work on my part. It may mean leaving the house (ouch) but he’s probably going to whine less, which means less pain at some point for me.

Examples include the library and the park. These places allow me to sit on a chair or a bench and quietly watch Logan. 

Pinpoint the Cause

Sometimes I can figure out why I have a headache – and fix it. Allergy season? Pop an Allegra. Dehydrated? Slam extra water. Not enough coffee? Drive through McDonalds (let’s be real – that’s rarely an issue.) Anxious? Call or text a friend.

Sometimes, a headache comes from no where. That, my friends, is when we all pray for naptime.

Do Yoga 

I know – yoga hardly sounds like fun in the midst of a migraine.

However, I’m not talking about flipping into a handstand, wrapping yourself into a pretzel or doing an hour-long power yoga class

I’m talking about a yin yoga or restorative yoga practice.

These types of yoga practices are slooooow moving and are typically practiced with your body sitting and lying horizontally on the mat.

Yes – lying down.

Click here for a great, short yin yoga sequence for migraines.

The best part? Logan imitates me. He thinks it’s great when I roll out my mat. “Mommy do yoga?” he says.

So there you have it, folks. Parenting with migraines. It ain’t pretty but it is (sometimes) possible.

Coconut Oil Chocolate Chip Cookies

Today, I’m sharing a family favorite – coconut oil chocolate chip cookies. Once I started making these babies, we haven’t looked back.

But first, a quick update.

A few days ago, I wrote about my frustration about the lack of appropriate labeling on food labels for soybean oil and food allergies. You can see the post here.

To summarize, all foods that contain the “top 8” must be labeled as such on their food labels. According to the FDA, soy lecithin and soybean oil are both processed to the point where they are unlikely cause “issues” for soy allergy sufferers, yet foods containing soy lecithin must be labeled as an allergen, whereas foods containing soybean oil do not.

Which to me, is silly, and perhaps negligent. I’m not a food scientist or a doctor but I am a parent with a child with a food allergy and I appreciate knowing if our foods contain soy – even if the food is processed to the point it may or may not cause an “issue.”

So, I got this email from Mama Mary’s:


Which leaves me wondering – if this so-called soybean oil has been this processed, is it really still soybean oil?

Thanks, this reinforces my point!

Anyway – on to the recipe!

I was provided with Coconut Secret Raw Extra Virgin Alive Coconut Oil for this recipe.


Here’s a couple pictures of their label. Their coconut oil is amazing – it contains medium chain triglycerides (MCTs), which may help regulate blood sugar control.


Here’s the recipe!

Coconut Oil Chocolate Chip Cookies

Yields 18 cookies, preheat oven to 350 degrees

Ingredients:

  • 1.5 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/4 tsp salt
  • 1/2 cup Coconut Secret Raw Extra Virgin Alive Coconut Oil, melted
  • 1/2 cup brown sugar
  • 1/4 cup white sugar (more if needed)
  • 1 egg
  • 1 tsp vanilla
  • Chocolate chips
  • Milk of choice

Method

  1. In a stand mixer if available, cream together flour, baking soda, baking powder, salt and coconut oil.
  2. Add sugars, eggs, and vanilla.
  3. Your mixture is probably going to look like the picture below. Using a tablespoon, add milk one spoon at a time. I use cashew milk because it’s what Logan drinks, but my mother cow’s milk – same results. I end up using 2-3 tablespoons.
  4. Once the mixture looks like the picture below, add chocolate chips. I use Enjoy Life because they are dairy free. I also don’t measure the chocolate chips – I pour from the bag while it’s mixing until it looks “just right.”
  5. I am a taste tester. Of course, you should NOT do this because there is raw egg in the batter. If you do, and you find that it is not quite sweet enough, add an additional 1/4 cup of white sugar to the batter.
  6. Spray cookie sheets with cooking spray. Place rounded teaspoons of batter on cookie sheets and bake for 7-9 minutes.
  7. Remove from oven, then let sit on cookie sheets for 2 minutes. The edges will look nice and brown, and the middle may look undercooked. Resist the urge to put them back in the oven. The last 2 minutes on the cookie sheet, on the stove top, will finish cooking them!
  8. After 2 minutes, remove from cookie sheets and place on wire baking racks to cool.
  9. Enjoy.


Tips: I have also used half chocolate chips and half white chocolate chips, as well as used peanut butter chips. I have also used Reese’s Pieces. My mother has added nuts to her cookies. The recipe is easily doubled and tripled.

And because I tried so hard to make these cookies using Coconut Secret’s Coconut Flour as well, here’s a pic of my failed attempt:


They tasted ok, but were not aesthetically pleasing. Try as I might, I could not get the recipe just right. So, you’ll get a bonus recipe next week with the coconut flour – I’ve been working on a coconut stirfry sauce that is a peanut sauce copycat. Keep your eyes open!

Our take on Coconut Secret’s Coconut Oil? It’s awesome! Our cookies turned out soft and delicious and I can’t wait to use it for other recipes.

Have a great day, and let me know how you like the cookies!

Note: Coconut Secret Raw Extra Virgin Coconut Oil was provided to me for use for my blog but my opinions are my own.

-KO