Sunday, October 16, 2016

Coconut Oatmeal Cookies - Gluten Free! Lower Carb too!

No, I am not gluten free, but I do look for cookies and things that are much lower in starchy carbs. Well, it's still difficult to find yummy things, but I found this recipe, made it and love it! The cookie is quite soft though, almost like a cake, but the flavor is perfect. It will not be suitable for anyone allergic to nuts or coconut, sorry!

I am also very sure you can add other things to the cookie such as chocolate chips or raisins, but I didn't have either of those, so I made a coconut oatmeal cookie instead!

If you aren't used to cooking without flour, you sometimes have to be prepared to either buy a few extra ingredients or always have them on hand. Also, I will tell you that I didn't have almond flour, but I did have slivered almonds in the freezer and ground those up into a "flour" along with some walnuts so you can just imagine how delicious these are!  I also replaced one of the sticks of butter with apple sauce and the cookies are still moist and flavorful.

This recipe made about 30 cookies.


Mix these together in one bowl and set aside:
2 cups oats
1.5 cups Almond flour
3 tbsp coconut flour
1/2 cup shredded coconut
1/2 baking soda
1/2 tsp salt

Cream these next ingredients together:
1 stick softened butter
1/2 cup apple sauce 
1 tsp vanilla
2 eggs
1/2 cup sugar

1. Preheat the oven to 400F
 2. Cream the above ingredients together til nice and fluffy, then slowly add the rest of the ingredients
3. To get 30, I used a spoon and scooped a bit more than a table spoon onto parchment paper and then lightly pressed them out into cookie shape.
4. Bake 10-12 minutes. Cool. Eat. Repeat.

Mom's Chicken Fingers

I had a craving for chicken fingers which doesn't happen normally. However, I didn't want just any old chicken finger. No. I wanted my mom's! You're probably asking what makes them so special. Well, actually there isn't anything so special about them but they are a bit different than the typical chicken finger.

First, the only coating we use is flour. That's it. Nothing crazy. Nothing special. But, you need to season the flour so we use seasoned salt, pepper and garlic powder. Unfortunately I don't do measurements, but you should be able to taste all three, or smell all three in the breading mixture.

To keep the flour from flying around, I used a round cake pan and it worked well.

White flour
garlic powder
black pepper
seasoned salt
1 cup of milk with 2 eggs
Chicken breast cut into strips
Canola oil

First thing's first. I use a nonstick pan or a cast iron skillet, not too big because it will use a LOT of oil. So heat up the oil!

Make your life easy and set up an assembly line. I usually start to the right of my stove. So your first station is the milk and egg, then flour and then oil.

1. dip or soak all chicken strips in the milk/egg mixture.
2. Using only ONE hand, pick out a strip and use the other hand to toss it around the flour.
3. Repeat step 2 until you have about 3-4 pieces you can put into the hot oil.
4. Gently place the chicken into the oil and let it fry until golden brown. You may have to turn it over, but don't get into the habit of constantly flipping it.

I love these chicken fingers with macaroni salad, I don't know why, I just do!

It's that easy!