Friday, February 21, 2014

Coconut Oatmeal Chocolate Chip Cookies

My brother and I are 2 and a half years apart (but he's tall and I'm short so we tend to look the same age) and don't really look alike. Now, this isn't really a big deal, who cares if my brother and I don't look like each other, right? Well, here's the problem: sometimes Josh and I hang out, and oftentimes (note: almost all the time) when we're out together, people think we're together. Like a couple. This is very traumatic, as I'm sure you can imagine. When it first happened we were horrified. Now it's this thing we expect and fear. To the point where we will literally go out of our way to mention that we are siblings. The worst/best was when I went to look at one of the reception locations with my mom and Josh (this was not the place we ended up choosing) the woman came over to talk to us and, according to Josh, kept glancing at him, as well as me, when she asked questions. When she stepped away, Josh turned to me and hissed, "MAKE SURE SHE KNOWS I'M NOT YOUR FIANCE' I'M YOUR BROTHER!" Ugh. It is unfair that this is a necessary thing. 
Anyway, what's all of that have to do with cookies?
Nothing.

I just wanted to share.
SHARING however, does have to do with these cookies!
I would looove to share some of these with you!

These cookies are little bites of coconut-y goodness. Chewy and full of amazing texture, and, duh, chocolate. All wins. PLUS they're actually not too bad for you. They don't contain any butter-just coconut oil. AND I used all white whole wheat flour in these. So I occasionally found it acceptable to have one of these for breakfast. That's totally ok with you guys, yeah?


Coconut Oatmeal Chocolate Chip Cookies


Makes approx. 16 medium-small cookies
Ingredients:
  • 1 egg
  • 1/2 cup melted coconut oil
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tbsp. vanilla extract
  • pinch of salt
  • 1 cup sweetened shredded coconut
  • 1 cup rolled oats
  • 1 cup white whole wheat flour (or all purpose)
  • 1 tsp. baking soda
  • 3/4 cup semisweet chocolate chips
Preparation:
  • In a large bowl whisk together egg, coconut oil, sugars, vanilla, and salt.
  • Stir in coconut, oats, flour, and baking soda.
  • Mix in chocolate chips, they'll probably keep slipping out and settling at the bottom of the bowl, but keep folding them in.
  • Using a medium cookie scoop, or about 2 tbsp. of dough, form 16 equal sized mounds of dough, gently squeezing to help keep together (will be crumbly).
  • Place on a plate or a wax paper lined baking sheet, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days. (MUST refrigerate. The coconut oil needs to re-solidify.)
  • Preheat oven to 350 degrees. Spray cookie sheet(s) with nonstick cooking spray or line with silicone baking mats. 
  • Place chilled cookie dough mounds on baking sheet(s), leaving plenty of space in between.
  • Bake about 9 minutes, until just beginning to set. Make sure to keep an eye to keep the coconut from burning. Do not bake more than 10 minutes.
  • Remove and cool on baking sheets for 5 minutes. Transfer to a wire rack to cool.
  • Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months. 
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