Thursday, August 18, 2016

Culinary Pursuits: Whole Wheat Chocolate Chunk Coconut Cashew Cookies

Walmart has these insanely addictive toasted coconut cashews. I discovered them last summer and was immediately hooked. Guys, they were so good that I had to stop buying them. I was crushing them. It was shameful. Each time I bought a new bag, I'd say this would be the time I practiced some self-restraint. Nope. So I cut myself off cold turkey. When I had some people over a few months back I thought this would be a great snack to set out. It got me thinking about how delicious these would be in a cookie. So that's what I did. I put them in a cookie and tossed in some semisweet chocolate chunks so they wouldn't get lonely, and the result was deliciousness. 

The recipe is a simple one so you'll be in and out of the kitchen in no time.  Now I made these two ways. The second time I made them I used half white whole wheat flour, and half all purpose flour. good! The first time I made them I exclusively used white whole wheat flour. Still delicious but the cookie was somewhat denser. Either way you make these you're coming out ahead. Those are pretty good odds in my book. But don't take my word for it. Make them and taste for yourself. After you do let me know if you need my address to send the thank you card:)

3/4 cups of white whole wheat flour
3/4 cups of all purpose flour
3/4 cup chopped coconut cashews (found at Walmart)
1/2 cup semisweet chocolate chunks
1 tbsp vanilla extract
1/2 tsp baking soda
1 egg
1/4 tsp sea salt (plus extra to sprinkle on top)
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 tsp cinnamon
1/2 cup melted coconut oil

Preheat the oven to 350 degrees and line a baking sheet with wax paper and lightly spray. You can use a silpat mat instead if you have one (I need to go ahead and order one from Amazon).
Pulse the cashews in a food processor to chop. You can also chop them with a knife or break them apart manually.
In a large bowl combine the flours, baking soda, cinnamon, and sea salt
In a separate bowl add the egg, sugars, cooled coconut oil, and vanilla.
Add the wet ingredients to the dry ingredients and slowly mix until no dry pockets of flour remain.
Fold in the chopped cashews and the dark chocolate chunks.

Use a medium sized cookie scoop to portion out dough and then roll into a ball with your hand. Complete until all of the dough has been used. This should make between 15-18 cookies.
Bake in the oven for ~9 minutes (don't over bake, you want a soft, chewy center!)
Let cook for a minute or two and enjoy!

P.S. Yes, I'm still alive. I just finished taking the last of my comprehensive exams yesterday. Woohoo! I may bake these cookies again this weekend as a treat:)

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