Monday, March 19, 2012

Last week I made these Whole Wheat Oatmeal Peanut Butter cookies, because I was looking for something sweet that actually had some nutritional value. They were really delicious. Really! Everyone in the house loved them.
Now tonight I made the same cookies, except I substituted extra virgin coconut oil for the butter. The batter felt wetter, so I baked them a little shorter in case they ended up too crispy. Man. Still so good, but with a hint of coconut flavor which I love anyway.
You can read about the health benefits of coconut oil here.


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