Monday, 16 June 2008

Tropical Oatmeal Cookies

3/4 cup butter, room temperature
1/2 cup pure maple syrup
5 tablespoons melted coconut oil
2 teaspoons vanilla extract
2 cup rolled oats
3/4 cup shredded coconut
1-1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 1/4-inch diced dried pineapple
1/4 cup raw sliced almonds
1/4 cup chopped pecans

  • Preheat your oven to 350º F. 
  • Line 2 large baking sheets with parchment paper or spray with Pam.
  • In a large mixing bowl mix in the butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.
  • Add in all of the dry ingredients except the dried pineapple and nuts. 
  • Stir with a large spoon until you no longer see dry flour. The dough will be thick but not at all dry. 
  • Stir in the pineapple and nuts.
  • Scoop about 1-1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. Place on a baking sheet with about 2 inches between each cookie. Flatten to about 1/4 inch thickness using your hand or with a flat bottomed glass and a small piece of parchment paper between the glass and cookie. 
  • Bake for 10 - 20 minutes.
  • Texture will firm as they cool.