This year, I participated in the 3rd Annual Great Food Blogger Cookie Swap, and I loved it! The basic concept it, you sign up and give a $4 donation that goes toward Cookies for Kids’ Cancer [great cause!]. You will then get matched up to three different bloggers from around the country, and you send them each a dozen cookies. You will then GET a dozen cookies sent to you from three different bloggers. Pretty cool huh?
I absolutely loved this concept! The cookies bring together bloggers for the holiday season, and via the cookie swap, I found out about a bunch of awesome blogs I never knew about before.
These are the cookies I sent to my fellow food bloggers. They are a crazy mix of coconut, chocolate, oats, and almond. I came up with this recipe on a whim, and the flavors are all over the place! But I think they pair together quite nicely!
[See my recipe below]
If you want to get involved next year, here’s the link –> click me!
And I of course have to give a shout-out to the bloggers who sent me cookies!
Laura @ Main Line Feast
Chocolate Caramel Nut Meringues
Addie @ Culicurious
Walnut, Cranberry, & White Chocolate Chip Cookies
Janet @ Food Beautiful
Almond Coconut Chip Cookies
- 2 eggs
- 1 cup brown sugar
- 1 cup sugar
- 1 cup coconut oil, melted
- 1 teaspoons almond extract
- 1 3/4 cup cake flour, sifted
- Pinch of salt
- 1.5 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 cup oats
- 1 cup mini chocolate chips
Preheat oven to 350 degrees F
In a large bowl, cream together the eggs, sugars, coconut oil, and almond extract with a hand-held mixer. Mix on medium speed until smooth, about 2 minutes.
In a smaller bowl combine together the flour, salt, cinnamon, baking soda, and baking powder. In three additions, add the flour mixture to the egg mixture, and beat until just combined. Once no white flour is visible, stir in the oats and chocolate chips with a wooden spoon.
Take one tablespoon worth of cookie dough and roll into a ball. Place cookie balls about 1.5 inches apart n an un-greased cookie sheet.
Bake in oven for 7 – 9 minutes, or until the edges are slightly golden. Cool on a wire rack and enjoy!