Whole wheat toasted coconut snickerdoodles

Answers source: History of Cookies on What's Cooking America.

Crispy on the outside, tender on the inside, these toasted coconut snickerdoodles pack a "Wow!" factor punch that surprises nearly everyone.

Butter, eggs, coconut, sugar. Yep. They're all here. But it's the other two key ingredients that make these extra special, both in taste and in wholesome goodness.

We use whole wheat flour in ours, instead of white, and replace some of the butter in traditional recipes with coconut oil. The result is an even tastier, and far more healthy, cookie.

In fact, as a cook who has always said she could never give up butter, I can attest to their superior flavor, even though they contain only a small amount.

Replacing most of the butter with plant-based coconut oil underscores and enhances the subtle flavor of the toasted coconut flakes.

This recipe makes four dozen medium cookies.

Whole wheat flour makes these cookies healthier for you and your family than cookies made with super-refined white flour. The cool thing is, it makes them tastier, too.

Parenthetically, there's a funny typo in the article I linked to in the last paragraph, where the author typed "brain" for "bran," which changes the meaning of the sentence in a giggly sort of way.

But here at Chez Grace, we love the nutty goodness of whole wheat flour in our cookies so much that white flour cookies just don't cut it for us anymore.

Perhaps you will find that true, too. Give this recipe a try to let me know!

Below, you will find the three tools I use that make baking these cookies, and the subsequent cleanup, easier than pie.

Before I got my KitchenAid stand mixer, I either mixed cookies by hand or with a small hand-held mixer. Both were time-consuming and difficult.

I am so grateful to have a sturdy stand mixer today, I wish I'd invested in one decades earlier.

If you have a stand mixer like this one, you can whip up cookies in a trice. Set the butter and sugar to creaming while you measure and whisk the dry ingredients. SO easy!

If there's any way you can bring one into your kitchen, if you don't have one already, I encourage you to do so. You will save tons of time and energy.

Whether you prefer the flat sheets that let you slide cookies off the tray in a trice, or jelly-roll pans with a rim to keep them in--handy when baking with children--a set of three makes cookie day go more smoothly, with less fuss.

They save energy too, because while the first batch is baking, you can fill the other two sheets and pop them both in the oven at once, saving one full baking cycle's worth of energy.

To save on cleanup, line your baking sheets with an eco-friendly baker's parchment. If your baking parchment is like mine, you can compost it!

The If You Care brand sources the wood for its parchment papers from FSC-Certified forests, which means the forests are managed as sustainably as we can get in our current system.

They don't bleach their papers, either, which makes them safer for all of us, whether we are using the papers or live close to the manufacturing plant.

I've never met a person whose eyes don't light up at the sight of a snickerdoodle. Have you? When they're this easy to make, cookies are just as easy to give.

Pack a dozen or so cookies in a Fido jar--my personal favorite bulk storage solution. The rubber seal keeps them fresh so much longer, which you need when you're cooking with whole wheat flour, since It doesn't contain the preservatives in most conventional flours.

Add a colorful ribbon, and surprise someone in your life with a gift to pick up their spirits, to let them know how special they are to you, for a special occasion, or even during the holidays.

Thank you for visiting this page. I hope you'll let me know whether you tried these cookies and how they compare to your favorite recipe.