Tomorrow is Sunday. There are many special things about tomorrow’s particular Sunday. For one, it’s Father’s Day! For some reason, I’ve noticed that in the past few years Father’s Day is becoming synonymous with mustaches. I see mustaches on Father’s Day cards, advertisements and food. I may or may not work in an establishment that sells mustache cakes…;P It’s a very interesting concept. I identify with it in a way because my dad always had a mustache when I was growing up. It was his signature look. There were only a few occasions that I can remember him without one. They were confusing and unsettling. Not the same person.
Nowadays, my dad has a goatee. (The retired life is good.) So, in the spirit of Father’s Day, I made some low-maintenance cookies that anyone can enjoy. They’re easy to pack, easy to eat, and easy to share…or not. ^_^’
These cookies are absolutely perfect. They can be eaten at any time of day (yes, even breakfast!). They’re approximately 1,000 times more nutritious than their predecessors. I updated a recipe that I’ve had my eye on for quite some time. The original is full of butter, sugar, refined flour, and shame. I made these rangers full of fiber, vitamins, antioxidants, and feel-good vibes. B) Any ranger would do well in the line of duty with these cookies in his/her lunch box/stomach!
Make a batch and share some with your dad or someone who you appreciate for supporting you. Nothing says “thank you, I love you and your mustache” like chewy delicious cookies!
Yield: approx 48 cookies
Adapted from Better Homes and Gardens
- 1/4 c refined coconut oil
- 1/4 c unsweetened applesauce
- 1/2 c coconut sugar
- stevia, to taste (opt.; for those with a sweet tooth)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp apple cider vinegar
- 2 Tb flax meal + 6 Tb water
- 1 tsp vanilla extract
- 1 c Gluten Free All Purpose Flour (I use Bob’s Red Mill)
- 1/4 c coconut flour
- 1 c rolled oats
- 1 c unsweetened shredded coconut
- 1/2 c dried cherries
- 1/2 c vegan chocolate chips, opt. (can substitute nuts, seeds, more dried fruit…etc.)
- Preheat oven to 325 F.
- Combine flax meal and water in a small dish. Set aside for 2-4 minutes to gel.
- In a mixing bowl, combine coconut oil, coconut sugar, baking powder, soda, and salt. (I used a paddle attachment on my stand mixer to make this come together quicker. You can also melt the coconut oil and use a whisk for the wet ingredients and then a sturdy wooden spoon to incorporate the dry. Either way works!)
- Once combined, add the flax “eggs”, vanilla and vinegar to the mixing bowl. Combine.
- Beat in the flours to the wet mixture. Once incorporated, fold in the rest of the ingredients one at a time starting with the oats.
- Using a cookie scoop or a rounded teaspoon, gently shape dough into balls and space then about an inch apart on a cookie sheet. These don’t spread, so feel free to flatten them if you want to have “disc” shaped cookies.
- Bake for about 8-10 minutes or until golden. Cool and then transfer to a container. Keep refrigerated/frozen for longest shelf life.
Oh-and P.S.-Tomorrow is also special because it’s the Game of Thrones season finale! Get pumped!!