The other day I was seduced at Costco by a giant bag of foil-wrapped Easter eggs. Who among us has not been swayed by giant bags of chocolate at Costco? I am not made of stone, people.
I had some buyer's remorse about it when I got it home, however. Although they were hollow eggs, the chocolate was thick enough and the eggs large enough that my braces-wearing son couldn't bite into them. I realize there are ways around this: my mother-in-law, for example, suggested that I melt the chocolate and he could eat it with a spoon. My son thought it was a good idea to smash the wrapped egg on the countertop and then eat the pieces, which resulted in tiny shards of chocolate everywhere. Neither of these ideas appealed to me, not least because I sat in a chair that had the aforementioned shards of chocolate in it, resulting in very dirty jeans.
Well, necessity is the mother of invention and I felt it necessary to not have a giant bag of Easter eggs just hanging around in my pantry. I chopped some up and added them to a cookie recipe I'd adapted from an old church potluck cookbook; the result was delicious. It occurred to me that you could use this recipe for any extra Easter chocolate; I might even try with the giant bag of Mini-Eggs I was also seduced into buying at Costco.
What can I say? When it comes to Easter treats, I'm a soft touch.
Preheat oven to 375 degrees and line baking sheets with parchment paper.
Cream together coconut oil and brown sugar. Add vanilla extract and mix well.
Beat in eggs or flax eggs.
Blend in flour, baking soda, baking powder, and salt.
Mix in oats and coconut, stirring until combined. Fold in chopped chocolate.
Roll dough into balls 1 inch in diameter and place on the prepared baking sheet. Gently flatten each ball with the heel of your hand.
Bake for 10 minutes.
Yield: 4 dozen delicious cookies