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Coconut Oatmeal Chocolate Chip Cookies

When I was in 8 th grade I bought my first cookbook. It was a compilation of favorite family recipes that my school sold as a fundraiser. I had a great time cooking through it and learned so much.  One of my favorite recipes was a coconut chocolate chip cookie. Over the years they have slowly evolved as my eating evolved.

These are a family favorite. Super moist on the inside with the perfect crunch. The outside.

Try them out. I would love to hear  your thoughts.

Ingredients

1 cup butter (We use Kerry Gold)

1/4 cup brown sugar

1/4 cup sugar

2 eggs

2 tablespoon water

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

2 cups old fashioned oats

1 cup coconut (We use Bobs Red Mill)

2 cups whole wheat flour

1 package  semi sweet chocolate mini chips (We love EnjoyLife)


Directions

Cream together butter, sugar, eggs and water into a very smooth dough.

Mix in remaining ingredients until blended.

Using a 1/4 cookie scoop drop on ungreased cookie sheet or use a silicone sheet to line the cookie sheet about 1 inch apart.

Bake at 375 for 10 to 12 minutes or until golden brown

Keep in air tight container.


 

Coconut Oatmeal Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 21
 
A delicious Chocolate Chip Cookie that packs an extra boost of fiber and other nutrients.
Ingredients
  • 1 cup butter (We use Kerry Gold)
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 2 tablespoon water
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1 cup coconut (We use Bobs Red Mill)
  • 2 cups whole wheat flour
  • 1 package chocolate mini chips (We love EnjoyLife)
Instructions
  1. Cream together butter, sugar, eggs, and water into a very smooth dough.
  2. Mix in remaining ingredients until blended.
  3. Using a ¼ cookie scoop drop on ungreased cookie sheet or use a silicone sheet to line the cookie sheet about 1 inch apart.
  4. Bake at 375 for 10 to 12 minutes or until golden brown
  5. Keep in air tight container.

Chocolate Pistachio Craisin Bars

  Ingredients 

10 Medjool dates

1/2 cup natural peanut butter  

1/4 cup Oats

1/4 cup Chocolate chips plus 2 tablespoons 

2 tablespoons chopped Pistachios

2 tablespoons Craisins

Extra boost: 1/2 cup chocolate chips and 1 tablespoon coconut oil. 

  
Directions

Line 8 inch square pan with parchment paper and set aside. 

Place dates, peanut butter in bowl of processor. Process till smooth. 

Add oats and chocolate chips and pulse till incorporated. 

Dump mixture into prepared 8 in pan and press down firmly. 

In a small bowl mix chopped pistachios, craisins and chocolate chips. 

Sprinkle on top of mixtur and press onto the top. 

Place pan in refrigerator for 20 minutes or until firm. 

After 20 minutes remove mixture from fridge. Lift parchment out of pan and cut into 9 pieces. 

   

  
  
 For Extra boost melt chocolate chips in microwave at 30 sec intervals till melted. Add coconut oil and mix well. Use fork to dip bottom of squares into chocolate. Place on parchment paper and repeat until done. 

Place squares back into refrigerator until chocolate sets. 

Store in airtight container if they last long enough to store.  

Enjoy 

Easy Cheese “Crackers”

  
My kids love cheese crisps in their lunch. So easy to make and absolutely delicious. 

Just cut up you favorite cheese, cut into 1 inch squares and bake at 3degrees for 5-10 minutes. 

We love mozzarella, sprinkled with garlic powder.

Ingredients 

2 cups of cheese of your choice cut into 1 inch cubes 

Directions

Preheat oven to 350 degrees F

Place cheese cubes on Parchment paper or non-stick baking mat. 

Bake for 5-10 minutes depending on desired crispness. 

Berry-licious Cheesecake Bars

I spotted berries at my local market today and decided to  swoop up a batch of strawberries, blackberries, and raspberries.  I have never made cheesecake bars before but decided to try my favorite go to recipe with a few adjustments.  I used yogurt in place of sour cream.  I normally use greek yogurt in place of sour cream on my Mexican dishes and I have used it a few times in my traditional New York Cheesecake and enjoyed it.  The Greek yogurt is a bit more tart but balanced well with the sweetened cream cheese.

The whole family enjoyed them.  Smooth, creamy and filled with delicious berries.

Ingredients

Crust

18 graham crackers

6 Tbsp butter

Filling

32 oz cream cheese

3 cups Greek yogurt

6 eggs

3/4 cup sugar

2 heaping tablespoon coconut flour

2 tablespoons lemon juice

1/2 cup of sliced strawberries, raspberries and blackberries.


Directions:
Preheat oven to 350°F (177°C).

Line the bottom and sides of an 8-inch square baking pan and a 9×13 inch pan with parchment paper.

Leave enough paper on the sides so you can easily lift the bars out for cutting.

*you can use aluminum foil in place of the parchment if needed.

_____________

For the crust, place the graham crackers in the bowl of food processor or blender and process till they become a fine crumb. Add in melted butter and pulse till mixed.

Pour 1 1/2 cup into 9×13 inch pan and 3/4 cup into 8-inch pan.

Press into the prepared pan and bake for 8-10 minutes.

Remove from oven and allow to cool.

For the filling, place cream cheese into the bowl of a hand or stand mixer and beat until creamy and smooth. Make sure to scrape the sides occasionally.

Add in the yogurt, eggs, sugar, and coconut flour until mixture is smooth and creamy.

Add in the lemon juice and vanilla, beat until mixed well.

Spread filling on top of graham crust.

Take the sliced strawberries and place the strawberry into of the batter. Using a toothpick gently push strawberry to the bottom of the mixture. Take another strawberry and place it in the same spot, gently pressing the strawberry down until you feel the first strawberry. Take another strawberry and place it in the same place and leave there. Repeat this method with the berries to create the pattern you like, so each bar will have its own sliced berry inside.

Bake for 25 minutes.

*If your bars begin to brown cover the cheesecake bars with aluminum foil to prevent too much browning.

Allow to cool for 20 minutes at room temperature, then chill in the refrigerator for at least five hours.  Lift the parchment out of the pan and cut into even squares.

 

Berry-luscious Cheesecake Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
A delicious cheesecake full of delightful summer berries.
Ingredients
  • Crust
  • 18 graham crackers
  • 6 Tbsp butter
  • Filling
  • 32 oz cream cheese
  • 3 cups Greek yogurt
  • 6 eggs
  • ¾ cup sugar
  • 2 heaping tablespoon coconut flour
  • 2 tablespoons lemon juice
  • ½ cup of sliced strawberries, raspberries and blackberries.
Instructions
  1. Preheat oven to 350°F (177°C).
  2. Line the bottom and sides of an 8-inch square baking pan and a 9x13 inch pan with parchment paper.
  3. Leave enough paper on the sides so you can easily lift the bars out for cutting.
  4. *you can use aluminum foil in place of the parchment if needed.
  5. _____________
  6. For the crust, place the graham crackers in the bowl of food processor or blender and process till they become a fine crumb. Add in melted butter and pulse till mixed.
  7. Pour 1½ cup into 9x13 inch pan and ¾ cup into 8-inch pan.
  8. Press into the prepared pan and bake for 8-10 minutes.
  9. Remove from oven and allow to cool.
  10. For the filling, place cream cheese into the bowl of a hand or stand mixer and beat until creamy and smooth. Make sure to scrape the sides occasionally.
  11. Add in the yogurt, eggs, sugar, and coconut flour until mixture is smooth and creamy.
  12. Add in the lemon juice and vanilla, beat until mixed well.
  13. Spread filling on top of graham crust.
  14. Take the sliced strawberries and place the strawberry into of the batter. Using a toothpick gently push strawberry to the bottom of the mixture. Take another strawberry and place it in the same spot, gently pressing the strawberry down until you feel the first strawberry. Take another strawberry and place it in the same place and leave there. Repeat this method with the berries to create the pattern you like, so each bar will have its own sliced berry inside.
  15. Bake for 25 minutes.
  16. *If your bars begin to brown cover the cheesecake bars with aluminum foil to prevent too much browning.
  17. Allow to cool for 20 minutes at room temperature, then chill in the refrigerator for at least five hours.  Lift the parchment out of the pan and cut into even squares.