Coco Loco Cookies

Need a last minute gift idea? These cookies were a huge hit at my restaurant, Black Eyed Suzie’s and I have been asked for the recipe dozens of times. The dry mix can be layered into canning jars for gift giving…and if you use Sunspire Dairy Free Chocolate Chips then you can give this to your vegan friends as well…and they will kiss your feet forevermore.

First I’ll give the instructions for baking the cookies for yourself…you have to try them first, no?…and then I’ll give the instructions for making the gift jar.

For the past few years, Wild Hive Farm has made freshly milled and locally grown, organic flour available in the Hudson Valley. They sell through farmers’ markets and at their new store / bakery / cafe’ in Clinton Corners, NY.

Ingredients:

• 1 1/2 Cups Whole Wheat Pastry Flour or All Purpose Flour
• 1 tsp Baking Powder
• Pinch of Salt
• 1/2 Cup Chopped Walnuts
• 1 1/4 Cup Rolled Oats
• 1/2 Cup Unsweetened Shredded Coconut
• 1/2 Cup Chocolate Chips
• 3/4 Cup Canola Oil
• 3/4 Cup Pure Maple Syrup

Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, baking powder and salt. Stir this around with a whisk to remove any lumps. Then stir in the walnuts, oats, coconut and chocolate chips. In a separate bowl, blend the oil and maple syrup together. * Tip: If you measure and add the oil first then measure the maple syrup in the same measuring cup, the maple syrup will slide right out and you won’t waste any of that precious stuff.

Pour the wet ingredients over the dry ingredients and mix well. Using a 1/4 cup measuring cup, scoop the dough into mounds on a cookie sheet lined with parchment paper or a silpat. Bake for 25-30 minutes. Makes 12-14 cookies.

For making the gift jars. Use a 1 quart wide-mouth canning jar. Fill with the dry ingredients in this order:

• Pinch of Salt
• 1 tsp Baking Powder
• 1 1/2 Cups Whole Wheat Pastry Flour or All Purpose Flour
• 3/4 Cup Rolled Oats
• 1/2 Cup Chocolate Chips
• 1/2 Cup Chopped Walnuts
• 1/2 Cup Rolled Oats
• 1/2 Cup Unsweetened Shredded Coconut

Print a tag with these instructions and decorate the jar as you like.

Coco Locos

Preheat the oven to 350 degrees. Pour the Coco Loco mix in a mixing bowl. In a separate bowl, blend together 3/4 cup canola oil and 3/4 cup maple syrup. Pour over the dry mix and stir well. Using a 1/4 cup measuring cup, scoop the dough into mounds on a cookie sheet lined with parchment paper or a silpat. Bake for 25-30 minutes. Enjoy!

Sources:

• Wheat Pastry Flour – Wild Hive Farm
• Maple Syrup – Oliverea Schoolhouse Maple