Tonight I made Oatmeal Oreo Coconut Cookie/Muffins because… Passover is almost over (I wasn’t allowed to eat anything with yeast, or that leavens this past week), and I’m hosting my bookclub tomorrow night on my rooftop (it’s supposed to be 80 degrees in NY!), so I felt like making something delicious for me to look forward to eating, and that my friends would enjoy too!
My friend, Julia, brought her Chocolate Chip Peanut Butter Blondies
into work a few weeks ago and I literally licked the entire pan after. I rarely eat peanut butter (it makes my stomach rumble), but i love the taste… and I just felt like making these tonight. They were THAT good!
I didn’t have all of her listed ingredients and I decided to make them a little healthier, anyway.
-In exchange for sugar and brown sugar, I used maple syrup.
-In exchange for butter, I used Earth balance
-In exchange for chocolate chips, I used a package of organic oreos that were sitting in my cupboard!
-In exchange for blondies, I made them into cookie-muffins because i didn’t have an 8-inch pan- I only had a mini muffin tin!
I haven’t tried them yet, but my friend, Joanna, who was over tonight had three! (And she’s a very picky eater too so trust that they’re delicious!)
Ingredients:
2/3 maple syrup (a little less than 2/3)
1/2 cup Earth Balance
1 egg
1/3 cup natural peanut butter peanut butter (I used creamy, but Julia used crunchy and said it added good texture)
1/2 teaspoon pure vanilla extract
3/4 cup whole-wheat flour (I used Bob Red Mills’ Gluten-free flour (made of garbanzo beans) because that’s what I had!)
1 cup rolled oats
1/2 teaspoon aluminum-free baking soda
1/4 teaspoon fine sea salt
1/4 cup shredded coconut
1 snack size organic Late July Oreo package (smashed into pieces)
– Preheat oven to 350 degrees
-In a large bowl, mix earth balance with maple syrup until smooth
-Beat in the egg, peanut butter, vanilla, and blend
-In a separate bowl, mix flour, baking soda, salt, and oats
-Slowly add to wet ingredients while continuously mixing
-Stir in oreo chunks and shredded coconut
-Spread dough evenly in an 8-inch square baking pan (I used a mini muffin tin)
-Bake for 25 to 30 minutes (or until golden brown at the edges)
-Cool for 10 minutes (and cut into pieces if you used a baking pan)
Delish! Be Adventurous. Be Yummy. Be Well.
