We are Amy and Gail Shingler, sisters-in-law and friends!

We are passionate about living authentic and intentional lives!

We are enthusiastic about healthy eating!

We created a space to share our favorite recipes & the life philosophies from which they stem!

Our desire is to inspire,

may you be edified by what you read here!

Monday, September 24, 2012

coconut oat chocolate chip cookie bites


I've made 3 batches of these cookies in 2 days from http://peasandthankyou.com/2012/09/21/no-sugar-cookies/
this recipe calls for carob chips...i used vegan chocolate chips because when i was young my health food mother gave me a carob bar as a "treat" and it left a bad taste in my mouth and a semi-permanent scar on my psyche!  i will attempt carob again..one day...just not...today!  i also added the maple syrup that the author suggests making them without...i have an issue with sugar right now!  and that issue is that I WANT IT!  i shaped some of the dough into a 'granola bar' and ate it for breakfast this morning!  these really are unbelievably good and i have to talk myself out of opening the refrigerator to grab just one more!  they are so delicious i could make myself sick before i realized it if i kept eating them!  please make these cookie bites, kids and adults alike will devour them!  you can easily add your favorite nuts and seeds or dried fruit to make them even more nutritious!

No Sugar Coconut Carob Cookies
Makes 10-12 cookies
Heather’s Oaties
*The sweetness of these cookies comes via the unsweetened coconut and unsweetened carob chips, and I promise they are sweet enough!  But if you really feel the need, you can add 1/4 c. of maple syrup to the dough prior to chilling.  I encourage you to try them without first, though!*
  •  1 c. unsweetened shredded coconut
  • 1 c. old fashioned oats (gluten free, if desired)
  • 1/4 c. organic butter or vegan margarine (i.e. Earth Balance) softened
  • 1 organic egg, beaten, or flax “egg” (1 T. ground flax + 3 T. water, whisked and allowed to thicken) or 1 T. egg replacer, look for it at your local health food/healthy-eating store
  • 1 t. vanilla extract
    • 1/2 t. baking powder
    • 1/4 t. baking soda
    • pinch of salt
    • 1/2 c. unsweetened carob chips or vegan chocolate chips

    Combine coconut and oats and toast for several minutes in a dry skillet over low to medium heat or in the preheated oven on a baking sheet, turning frequently until starting to turn golden brown.  Set aside or in fridge to cool.
    Using an electric or stand mixer, cream together butter or magarine, egg of your choice and vanilla extract.
    Add cooled oats and coconut, baking powder, baking soda and salt and mix until a dough forms.  Fold in carob or vegan chocolate chips.
    Using a small cookie scoop, scoop balls of dough onto a baking sheet, packing them tightly.  

    Bake for 10-12 minutes.  Allow cookies to cool on baking sheet for at least 10 minutes before gently transfering to a cooling rack.  Store cookies in the refrigerator.  They will seem too soft when you take them out of the oven, but let them cool and keep them in the fridge to retain their firmness.


    1. I can't wait to try these. They look like a great lunch box item as well. I laughed about your aversion to carob. I have the same aversion. Maybe we will overcome, eh? love ya!

    2. i still remember exactly where i was standing in her health food store in northern california when she gave me that "far-from-a-candy-bar-candy-bar!" i said "blech!" and couldn't wait to get back to my dad's house to eat "real food!" hahahahahahah! she'd be so proud of me now! :)