Everyone who knows me personally knows that I am married to the human Cookie Monster. He loves all kinds of cookies but can only enjoy certain ones at certain times of the year. Italian Donut cookies in the winter months, chocolate chip cookies for back-to-school and macaroons for the Spring Holy Days. Now with health conditions as they are and sugar not in his diet, we’ve I’ve been working on revamping recipes that are both sweet and satisfying but don’t mess up with his diet. Today The Joe Cookie was born.
I originally found this recipe online but tweaked it so much that it’s taken on a life of its own.
- 2 cups flaked dried coconut, unsweetened
- 1/2 cup Essential Seven Mix
- 1/3 cup yacon syrup (coconut nectar, honey, or maple syrup can also be used)
- 1 cup full-fat organic coconut milk ( I love the Natural Directions brand)
- 1/3 cup organic, virgin, fresh pressed, unrefined coconut oil (Dr. Bronner’s), melted
- Grated peel of 1 orange
- 1 teaspoon vanilla
- 1/2 teaspoon orange extract
Mix it all up in a bowl. Take a heaping tablespoon of dough and roll into a ball, flatten slightly. Place on a parchment paper lined cookie sheet. Bake at 325* for 35 minutes. Cool on metal rack.
Makes 18 cookies.
A variation on this is using the cookie dough as a crust, which I did below then filled it with a coconut cream filling (I added 2 heaping Tablespoons of raw cacao).
The Joe Cookie is a big hit with my Joe and he also loved the pie too. I’m still playing with the recipe, not really satisfied with my first attempt. But will let you all know when it’s done. Recipe remakes are sometimes a big hit the first time out but some need time to gel both in my mind and in the final product.