If you read a foodie’s blog and they claimed at one time that they couldn’t go a week without a cookie what would you do? You would make one of their cookie recipes of course! At least that is what I did when I got assigned the oh so cute Chelsy’s blog Mangia!
But it’s not what I thought I’d make. I was positive as soon as I got my email from our Secret Recipe Club super leader Debbi of Debbi does dinner healthy that I would be making Italian. My heart sang at the thought, just like it did when I was first assigned Manu of Manu’s Menu (love that gal).
As I cruised through her blog and started pinning recipes on my “secret board” (thanks Veronica for that idea) I ran across her little comment about being a cookie fiend. And that particular cookie caught my eye. It called for a bunch of ingredients that I really, really, no kidding really needed to use. Let’s just say my pretzels were labeled: best if used by May 2012. Yeah, I probably have had these for the last 2 years.
Plus I had another good reason. Ever do something you never ever in your whole entire life imagined doing? It just so happens that I spoke these words “I’d like to start a community garden on the Air Force base”. And. I. did. it. With a lot of help from others, especially River City Harvest.
We now have 42 (300 square foot) plots, a children’s garden, planned berry garden and picnic area and composting. 19 trees and shrubs donated by http://www.gardensfromgarbage.org/(thanks Mike you are a gem). The city is donating 18 yards of mulch for our pathways and our local master gardeners are volunteering their time. This little seed of a thought bloomed in just a few short months! My partner in crime Amber Gardener, the base housing community director has been a godsend!
All this is leading to these cookies; on Saturday we had our ribbon cutting ceremony/grand opening. I made these cookies and some chocolate orange mini muffins (recipe coming as a guest post for The Heritage Cook in June). There’s nothing more satisfying than seeing families work together in a garden and chocolate smear on their faces.
I adapted Chelsy’s original double chocolate pretzel stuffed everything cookie to suit what I had on hand. Because I used almonds and the recipe called for coconut oil, coconut and chocolate I renamed them with the Almond Joy candy bar in mind. I didn’t have pretzel twists and obviously buying more pretzels was NOT going to happen, I just broke the sticks in half and laid them on top.
Since they weren’t this super cool stuffed cookie, I upped the attraction with a chocolate drizzle. Chelsy, thank you for being a part of incredible day, the cookies were a big hit.
- 1/2 cup coconut oil, softened
- 3/4 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/4 cup all-purpose baking flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 2 oz. bittersweet chocolate, chopped into small chunks (I used Ghirardelli Sea Salt Squares, 4 squares = 2.12 ounces)
- 1 cup sweetened, shredded coconut
- 1 cup sliced almonds
- 42 tiny salted pretzels or small pretzels sticks broke in half
- 1 cup chocolate chops
- 1 teaspoon coconut oil
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, beat the brown sugar, coconut oil, and vanilla together on high speed, until light and fluffy.
- Beat in the egg.
- In a large mixing bowl, sift together the flour, baking soda, and salt.
- Add the flour mixture to the sugar mixture and mix on low speed, just until blended. Scrape down the sides of the bowl as needed.
- Fold in the chocolate chips, chocolate chunks, coconut, and almonds.
- Drop about 1 tablespoon of dough onto the prepared baking sheet. Flatten slightly and press 1 pretzel in the center of the dough or 3 broken pretzel sticks.
- Repeat with the remaining cookie dough and pretzels.
- Bake for 10 minutes.
- Slide parchment paper with cookies onto counter and let cool completely.
- Put chocolate chips in a microwave safe container. Heat for 30 seconds at a time, stirring between each heating until chips are melted and smooth, about 2 minutes. Stir in coconut oil (do not use butter).
- These make a crispy cookie. If you like a softer cookie, turn the heat down to 350°F and check at 8 minutes.