C&C Cookie Factory

I tweaked the ingredients to be more elitist and lower in carbs. I used a combination of grams, ounces, fractions, and decimals for ease of use. Ink by Uniball. Unruled index card by Staples. NERDS! I forgot to include the oats in my tally! I have added them now.

Not sure when turn toward ridiculous cookie manufacture. That not true. It this morning, when Bigfoot too lazy chop walnuts, instead pound entire (1 lb.) nut bag w. rolling pin. Walnut event lead to mix triple batch breakfast cookie dough. Store giant bowl in fridge. Come home from beach camp, exhausted, sand in eyebrows, big bowl block access beer/cheese. Decide bake. Triple batch = 164 cookies.

772g  1,072g CHO in triple batch.

=4.707317073170732g CHO/cookie.

=6.53658537g CHO/cookie



Even before tweak (9g CHO/cookie), this cookie (4) + almond milk = 38g CHO/no spike breakfast. Perfect for school morning—very tasty pull from freezer, put on plate, eat cold w cold milk/milky tea. Now even better. What what.

One drawback this cookie: if available, Bigfoot Spouse eat 24 hours/day so not last long. Hence triple batch. Hide in freezer no use—just as delicious frozen. Unfort., Bigfoot also tend eat this v. delicious cookie all day.

Notice same phenomenon earlier in marriage, when Bigfoot decide children benefit consume gummy vitamins. One month supply vitamins disappear one week because Bigfoot/Bigfoot Spouse both eat for secret snack. Restraint important lesson for future.

Approximately 1/3 of the cookies on 100% of the counter space.


Ground flax is my friend.


Never open a cookie factory in a kitchen equipped with only one oven and two cooling racks.

Recipe for this cookie here. It Vegan Cowboy, but call C&C Cookie for coconut + chocolate + honor music factory. Use ingredients list above for new version w/ 4.707317073170732g CHO 6.53658537g CHO/cookie + same delicious.


18 responses to “C&C Cookie Factory

  1. OK so this looks right up my alley. I’m just beginning to experiment with cooking with almond flour and coconut flour and coconut oil and coconut and…. so here is my question, I am noticing a lot of cookie recipes that fall in the “paleo” category to call for shredded coconut. Is that to boost the body of the cookie, like as a filler of sorts? Just wondering. My kids are not crazy about the texture of coconut so I thought I might blast the flakes in my food processor but then wondered if I shouldn’t do that if the coconut bulk is needed to make the cookie what it should be. hmmm…


    • Coconut! We like the taste, and it is supposed to be full of…beneficial lauric acid/good fatty acids. The coconut I buy is dried and almost powdered—microfine shreds—not the kind that’s like pieces of cuticles. It doesn’t add much of anything in terms of texture to granola or cookies.

      At Whole Foods in the scoopable bulk section and at our Indian/Pakistani grocery store (and also at Ocean State Job Lot in the Bob’s Red Mill aisle–since you are in New England, maybe you know OSJL?) they sell this kind of microfine coconut.

      If it’s the coconut flavor you’re avoiding as well as the texture, just leave it out. It’s not holding the show together.


    • YIKES! I forgot to add in the million carbs of the oats! no wonder the tally was so low. some smart person pointed it out to me in a comment I don’t see anymore. Thank you smart person! For this huge batch, it was one pound of rolled oats. That’s 300 carbs! 2 more carbs per cookie=7. this math is spiraling out of control.


  2. Sara

    “I tweaked the ingredients to be more elitist”

    Probably the best line I have read today! LOL!


  3. Anna

    This might be a silly question, but are there still oats in the new version of the cookie?


  4. I do have that kind of microshredded coconut so I’m going to try it out. I noticed that you basically swapped out the 1 cup wheat flour for 1 cup almond flour. Do you usually find these are interchangeable on a 1:1 basis? (Can’t you tell by my anal-retentive questions that I am not a baker??)


    • For these cookies, almond four worked because there’s not a traditional cookie dough structure. This is more like granola baked in clumps. I tried making almond flour pancakes (as per Sam Talbot) and they tasted great but were almost impossible to flip—really, really delicate. In GF-specific cookbooks, almond flour is usually used in a complex (to me) blend of flours (that I’m sure celiac disease families whip up with no problem).

      And did you see how I forgot to tally in the oats? Sorry about that!


  5. Ok so I just made these, with minor tweaks. These are TO DIE FOR. And I thought they tasted good right out of the oven! I omitted the walnuts and added 2 TB cocoa (I made just one batch, not three). Why has it not occurred to me that these would be way better for my kids for breakfast than, say, a cup of cheerios? Thank you so much for sharing this recipe!!


    • Wheeee! Yay! I’ll try cocoa next time. No walnuts? Another nut? No nut? I can’t imagine. My heart is thumping with curiosity.


      • I do like walnuts but my kids don’t. I wanted to use the coconut first and see how they responded. Grinding it down and then using cocoa worked like a charm. If I try walnuts in the future I will have to grind them down. But I agree, they’d be even better with walnuts.


  6. Love the Abita Satsuma bottle in the background!


  7. is that dope enough?



  8. Is this a silly question? How do you grind the flax seed?


    • what are you doing over here?
      i think you can grind it in a coffee bean grinder. i buy sacks of it ground, at Job Lot, in the variety Bob’s Red Mill Ground Golden Flax Seed

      you baking?


  9. Pingback: Diabetes Blog Week #5: Biscuits | Bigfoot Child Have Diabetes

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