The original recipe for these coconut cookies was given to me in the mid-1980s by a woman who remains a dear friend. I’ve reworked the recipe a couple times to make it dairy-free and as healthy as any cookie can be. You’ll find the most recent version below. Enjoy!
Coconut Cookies Redo
1 cup brown sugar
1/2 cup Earth Balance Soy Free Buttery Sticks, softened
1/2 cup lard, softened
1 teaspoon vanilla
2 cups whole wheat flour
2 cups oatmeal
1/4 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 cups unsweetened, shredded coconut
1 cup chopped pecans, toasted
Preheat oven to 350°. Toast the pecans in the oven for 5-7 minutes. Remove them from the oven and cool.
Cream sugar, shortening, and eggs until light and fluffy. Add vanilla, flour, soda, baking powder, and salt. Mix well. Add oatmeal, coconut, and nuts. Stir well after each ingredient is added.
Drop dough by rounded spoonfuls onto cookie sheets. Bake for 8 – 12 cookies, depending on how chewy you like them. Makes about 4 – 5 dozen.
My daughter Anne and I developed this variation on monster cookies because her son required a gluten-free, dairy-free, and soy-free diet as a toddler and pre-schooler. Gluten isn’t an issue in monster cookie recipes since they use use oats, a grain he could tolerate, instead of flour. To make the cookies dairy-free, we substituted lard for the butter called for in the recipe we adapted, replaced the M & M’s with peanuts and dried fruit (raisins or Craisins), and used the Enjoy Life brand chocolate chips. (If soy isn’t an issue at your house, Costco’s Kirkland chocolate chips are also a good dairy-free alternative.) Now, on to the recipe!
Triple Free Monster Cookies
1 cups brown sugar
1 teaspoon vanilla
2 teaspoons baking soda
16 oz. jar of natural peanut butter*
1/2 cup lard softened to room tempature
4 1/2 cups rolled, not quick, oats not quick oats!
3/4 cup Enjoy Life or Kirkland chocolate chips
3/4 cups dried fruit (raisins, Craisins, or dried cherries are good)
3/4 cups peanuts
Preheat oven to 350°. Putt baking stones in the oven to heat them.
Cream peanut butter, lard, sugar, and eggs until creamy and fluffy. Add remaining ingredients in order, mixing well after each addition.
Scoop dough with a teaspoon or soup spoon, depending on how big you like your cookies. Shape them into balls and place them on heated baking stones. Press them slightly flat with a fork. Bake for 12 to 15 minutes to desired doneness.
*For best results use natural peanut butter (Skippy or Jiff) that doesn’t need to be stirred after the jar is opened. Otherwise the cookies will not hold together.
Imagine my surprise when, after recording the All About Cookies podcast, I discovered a blog oversight of the first order. No recipe for Gingersnaps (AKA Molasses Crinkles) has been published before on this website. Today’s post rectifies the situation. The original recipe is from a cookies and candy cookbook Jolene received as a wedding shower gift in 1977. We updated it to make it lower in sugar, whole wheat, and dairy free.
1 cup lard at room temperature
1/2 cup Earth Balance Soy Free Buttery Sticksat room temperature
1 cup brown sugar
1/2 cup molasses
3 cups whole wheat flour
1 1/2 cup unbleached flour
4 teaspoons soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
Preheat oven to 375°. Cream together shortening, brown sugar, molasses, and eggs until light and fluffy. Stir together dry ingredients; stir into molasses mixture until well-blended. Form into small balls. Roll in granulated sugar and place 2 inches apart on heated baking stones. Bake for about 10 minutes. Remove from pan immediately. Makes about 8 dozen cookies.