Picture of the sky as I was walking to my car from the food store last night
TGIF! Even though it’s shaping up to be a doozie of a weekend here in the northeast due to Hurricane Irene, I’m still kind of looking forward to having a somewhat lazy weekend. Funny side note – My mom and my sister are both named Irene, and this is the conversation via text I had with my sister the other day:
Me: Stop wreaking such havoc in the Atlantic!
Sister: Huh?
Me: Hurricane Irene is going to be a category 4 hurricane!
Sister: Oh, that’s not me, that’s mom! Haha!
Oh yes, at 27 and 31 we still blame Mom for everything. Kidding, kidding! Anyway, last night I took my final exam for my online summer course and now I’m done…. for two weeks. I made oatmeal cookies to celebrate the occasion. But not just any oatmeal cookies my friends, dark chocolate-coconut filled oatmeal cookies! So very yummy, I think I should eat one for breakfast. I figure if there’s oats in it….
Dark Chocolate-Coconut Stuffed Oatmeal Cookies
Yield: 12 cookies
Ingredients for Cookies:
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 cup organic brown sugar
3 tbsp earth balance, room temperature
1 egg (flax or chia egg for vegans)
1/4 cup agave nectar
1 tbsp water
Preheat the oven to 350F. Mix dry ingredients in a large mixing bowl. Add remaining ingredients and mix using a hand mixer (you can use stand mixer, but it’s definitely not needed with this recipe). Put bowl with cookie dough in the freezer to chill up while you make the filling. The colder it gets, the easier it is to work with.
Ingredients for Filling:
1 cup shredded coconut
1/4 cup dark chocolate chips, melted
1 tbsp earth balance, melted
Put all ingredients in the food processor and blend until mixed and slightly processed. Take cookie dough out of the freezer. Make a golfball sized ball of dough and make a deep thumbprint in the middle. Put your filling in the thumbprint and cover with more cookie dough. When finished, place on a sprayed cookie sheet and bake for 12-15 minutes.
I highly recommend these, the filling is absurdly good. You can also add protein powder to the dough to make these a really good after workout snack! And if you don’t like coconut, try processing dried fruit with a little water in the food processor, or using a preserve (I bet fig preserves would work really well with these).
If you live on the east coast, stay safe and dry this weekend! Have a good one!
