Oatmeal Coconut Cookies
These truly are the best cookies I’ve ever tasted. I don’t say things like that lightly! I hope everyone else loves them too, they are a hit in this house! The combination of oatmeal, coconut oil, shredded coconut and chocolate chunks is just so satisfying. You even taste a hint of saltiness, which is surprising since there’s only 1/2 tsp of salt. Next time I think I’ll make these using all whole wheat flour, I’m sure they’ll still be good…. Also next time I’ll double the recipe so we’ll have some to share.
- 1/2 cup coconut oil, melted (45 seconds in microwave)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3/4 cups old-fashioned oats
- 1/2 cup chocolate chunks or chips (optional, but why wouldn’t you want them??)
- 1/4 cup shredded sweetened coconut
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
Put your 1/2 cup of coconut oil in the microwave for 45 seconds to melt.
Beat melted coconut oil, 1/4 cup brown sugar, 1/4 cup granulated sugar with a mixer on medium-high for 3 minutes. Reduce speed to medium. Add 1 egg & 1/2 tsp vanilla.
Turn mixer off and add in your 1 cup flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 tsp baking powder. Start mixer on the lowest setting until flour starts to incorporate then turn it up a little higher to completely mix in the dry ingredients.
You may have to stir some more with a spatula or wooden spoon to distribute the chocolate chunks & coconut throughout the dough.
Makes 32 cookies. Each cookie has 86 calories, 5 g fat, 4 g sodium, 1 g fiber, 10 carbs, 5 g sugar, 1 g protein.