Pear and Coconut Oatmeal Cookies

Here is another way to incorporate whole grain in your family's diet. Who doesn't like cookies?

True confessions...I love oatmeal cookies. This recipe has some crunchy coconut on top of a wholesome chewy spiced pear oatmeal cookie. It's a big white fluffy toasted crunch hat...like Broadway meets my cooling rack...minus the sequin. Great as a quick breakfast on the run or in a lunchbox with a sprouted wheat bread sandwich, these will really add energy to your life!
Just before baking I top with coconut. That's the top hat secret.

See that pile of love? I then flatten the pile a little, but dough doesn't stick to my hand if there is coconut there. See the genius in that..can someone tell my husband?

This is the recipe:

Pear and Coconut Oatmeal Cookies (of joy and happiness)

3 cups oats, rolled

1 cup whole wheat cake flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, or "Smart Beat" heart smart stuff...for baking MELTED.

1 cup brown sugar (or 1/2 cup honey)

2T molasses

1 egg, or 1/4 cup egg replacement

1/2 cup buttermilk or milk

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla

1/2 cup chopped dry pears

1/2 cup coconut, shredded

coconut for top hats.

Preheat oven to 350 degrees.

Mix together the melted butter, sugar, molasses, egg, buttermilk, cinnamon, nutmeg and vanilla. Add the dry ingredients and mix just until combined along with the pears and 1/2 cup coconut. Scoop by rounded Tablespoon onto parchment lined baking sheet. Sprinkle the tops of the cookies with coconut. Bake 350 degrees 10-12 minutes.

EAT, FAINT, REPEAT.