Copycat Publix Calypso Cookies

• Vegetarian

• Produce

  • 1/2 cup Pineapple, dried

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 cup Oat

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut flakes, sweetened
  • 1/2 cup Pecans

• Dairy

  • 1 stick Butter
  • 2 tbsp Milk

Found on therebelchick.com

Description

Ingredients

• 1 stick butter (room temperature) or ½ cup of coconut oil
• 1 egg
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoons vanilla
• ¼ teaspoon almond extract
• ¾ cup oats (leave whole)
• ¼ cup oats, ground in a food processor
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup dried pineapple (or you can use half a can of crushed pineapple, strained through cheesecloth and patted dry with a paper towel)
• 1 cup sweetened coconut flakes
• ½ cup chopped pecans
• 2 tablespoons milk

Directions

• Preheat oven to 350 degrees. Mix butter (or coconut oil), sugars, milk, vanilla, and almond extract and set aside.
• Grind your oats in blender until a fine powder, then add flour, baking soda, baking powder, salt and the oats to your butter mixture. Beat well to combine all of your ingredients.
• Add your pineapple, coconut and pecans to the batter and beat at low speed for about a minute.
• Scoop by heaping spoonfuls and roll into balls. Place one inch apart on a parchment lined cookie sheet and bake at 350 degrees for about 15 minutes.