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oat and coconut cookies

October 15, 2010

Remember that sweet lookin Kabocha pumpkin from yesterday??  well I’ve got plenty left over so here’s just 1 of the ways Mr. pumpkin head can be used when you’re lucky enough to have a bounty full.

Oat and coconut cookies

1/2 cup butter softened

1/2 cup cooked or canned pumpkin (great for replacing the fat in baking)

1 cup brown sugar

1/2 cup splenda

2 eggs

2 tsp vanilla

1 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup soy flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup oats

2 cups dried coconut

blend butter, pumpkin and sugars until smooth.  Add eggs and vanilla and blend again. In the same bowl add the rest of the ingredients and stir until combined.   Drop by tablespoons onto a parchment lined cookie sheet and bake at 350 until golden if you like them soft and darker brown if you prefer crunchier.

These were light and a bit fluffy, sort of like macaroons but not as sweet (which is good cause those make my teeth hurt!).

Ok so not to brag but, these were freakin yummy and yes of course I think anything with coconut is yum but even more so here. lightbulb moment! Next time I must toast the coconut….and maybe add dried pineapple….?   yes I think I’m on to something 🙂

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