E: Oatmeal Coconut Sunflower Seed Chocolate Chunk Cookies Filed under ( Dessert, Restaurant Review, Vegan, vegetarian )

Whoop, whoop for Friday! I have exciting plans this weekend including: a blogger brunch, hanging out with my Dad for his birthday & a special party on Halloween with Ms. Mandi! What about you?

The rest of my week has been really pleasant. Josh and I ended up going out for an impromptu date on Wednesday night to Rio Grande. It was a beautiful 80 degrees out, so we decided to eat outside. I got the vegetarian fajitas without tortillas. I ate  them with a green salad, tortilla chips & guacamole. Delicious:

 

Josh (why yes, his shirt does say “Frank the Tank”) & I:

I love to bring the special people in my life treats when I see them. I have a hair appointment today and always bring my stylist a little something. This time, I used a recipe from the Whole Foods Market website for Oatmeal Coconut Sunflower Seed cookies as my inspiration. I made quite a few adjustments to their oatmeal base (to make it more like my big oatmeal chocolate chip cookies) and I added chocolate chunks. They’re pretty easy to veganize (earth balance, soy or almond milk, and egg substitute (1 tablespoon flax mixed with 3 tablespoons water)). 

 

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup lightly packed brown sugar
• 1 egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1/2 cup grated unsweetened coconut (or sweetened if that is what you have on hand)
• 1/2 cup sunflower seeds
• 1 1/2 cups rolled oats
• 1/2 cup white whole wheat flour
• 1/2 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup chocolate chips or chunks

Directions

1. Heat oven to 375°F.
2. In large bowl, beat butter and sugar until creamy. Add egg, milk and vanilla; beat well.
3. Stir in coconut and sunflower seeds.
4. In a separate bowl, combine oats, flours and baking soda & powder, then add to butter mixture, stirring until thoroughly combined.
5. Stir in chocolate chips
6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
7. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Store tightly covered.

 

 

Enjoy your weekend!!