26 February 2014

Chewy Chocolate Coconut Cookies


I love cookies (in case my recipes for marzipan cookies, polenta cookies, chocolate biscotti, chocolate chip cookies, double chocolate cookies, quinoa cookies, gingerbread cookies, sugar cookies, lemon ginger cookies, or nutella cookies were simply not a strong enough hint).




I love them with oatmeal because it offers a yummy chewy texture.  It is a constant battle with Ben, who is determined to rid "healthy" ingredients from otherwise perfectly delicious cookies. He likes his sugary and buttery and without les flocons d'avoine. Oh boy, did I show him.

These oatmeal chocolate cookies have no butter (they are made with coconut oil instead), and are deliciously chewy and moist on the inside and slightly crispy around the edges. They are perfectly sweet and decadent. They are jam-packed with coconut and chocolate flavours, AND they have oatmeal. And Ben ate the entire batch. Kidding! Like I would ever let him do that :)




Chewy Chocolate Coconut Cookies

Ingredients:

- 1/2 cup coconut oil, melted
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup shredded unsweetened coconut
- 1 cup old-fashioned oats (not quick or instant oats)
- 3/4 cup semi-sweet chocolate chips or pieces

Directions:

1. In a large bowl, mix together the coconut oil and sugars. Add the egg and vanilla extract, stirring until it thickens slightly.
2. In a separate bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the wet mixture, folding just until combined. Fold in the shredded coconut and oats, and then the chocolate.
3. Form 2 tbsp size balls of dough on your cookie sheet. Place the prepared balls in the fridge for about 30-60 minutes to re-solidify the coconut oil (otherwise, the cookies will flatten out and be less yummy). *
4. When they're ready, preheat oven to 350F. Bake the cookies for about 8-9 minutes, or until the edges are set and the center is still slightly undercooked (they will continue to cook as they cool down).
5. Allow the cookies to cool for about 5-10 minutes before you transfer them to a cooling rack.

Enjoy!


*Note: it is important that you form the cookie balls while the coconut oil is still warm, as that helps bind them all together. Cold coconut oil is not like butter: it is much harder to bind the dough together!

Recipe adapted from Averie Cooks

1 comment:

  1. One thing i remember about those wonderful and delicious cookies " les flocons d'avoine" mamamiaaaaaa !
    More seriously, it's the perfect combination of soft middle and crispy edges ! Goes perfectly with an espresso "court" on the couch !

    Ps: she lied, i did eat the whole batch :p

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