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Olde Valentine Choco-coco Cookies

July 7, 2021 //  by K'Rene (Karen) Kos

Recipe by: Olin G of Corvallis

MONEY SAVED: $5-$10 worth of past-prime ingredients

Whenever I’m in Salem I stop at the See’s Chocolates store, and last time I bought a box of assorteds for a future Valentine’s Day. Not wanting to spoil the surprise for my sweetie, I tucked them away deep in the cupboard — and forgot about them! When I finally discovered them (about 1-1/2 years later), the creams had dried-up inside and went into compost. Surprisingly, the thick milk chocolate covering still tasted OK and could be shaved off with a knife.

Also in my cupboard I found a container of outdated chocolate whey protein (01/2018) and pancake/waffle mix (“best by” 10/22/2017). In my fridge, I found some very old (~5 years) shredded coconut and merely-old coconut oil (“best by” 05/2020).

Undaunted by those so-called “expiration dates,” I looked up recipes using chocolate, whey powder, and coconut.

On muscleandstrength.com, I found a recipe for mini coconut chocolate chip protein cookies, using whey protein powder, coconut flour, and oat flour. I decided to substitute the flours with the pancake/waffle mix by weight. I substituted the chocolate covering from the candies for the chocolate chips. Finally, I doubled the recipe to use up more of my outdated ingredients.

RECIPE (leftover ingredients clearly identified):

1/2 cup (120 g) of chocolate whey protein powder*
1-1/2 cups of pancake/waffle mix*
1/2 tsp baking soda (in addition to that already in the mix)
6 large egg whites (save yolks for something else!)
1/2 cup reduced-fat coconut milk
6 tbsp coconut oil, melted*
2 tsp pure vanilla extract
1/2 cup shredded coconut (or 1/4 cup more for a drier, firmer cookie)*
1 cup milk chocolate shavings from candies (or chips)*
1/2 tsp stevia extract powder, or as desired for sweetness

Preheat oven to 325 degrees.
Sift together dry ingredients, whisk together wet ingredients, then combine in bowl and fold-in coconut and chocolate bits.
Drop batter onto parchment paper lined baking sheet in tablespoon size servings.
Bake for 12 minutes, then cool for 20 minutes.

Makes about 3 dozen cookies.
Option: Frost with a nut butter.

Other thoughts, details, ideas to share
These cookies are not sweet for a dessert, and would make a suitable breakfast protein pancake.
As the photo shows, I decided to store them in the original Valentine candy box!

Category: RecipesTag: chocolate, Leftover Recipe Contest

Previous Post: « No “Alligator Pears” left behind
Next Post: Leftover Turkey and Mashed Potato Breakfast Cakes »

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