Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}
Ultra chewy coconut oatmeal cookies with puddles of dark chocolate chunks and flakes of sweet coconut. Dairy free and made with coconut oil instead of butter. Seriously the best chocolate chip oatmeal cookies you'll ever have!
Ingredients
- 1 cup all-purpose flour
- 1 cup quick oats or regular rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup melted and cooled virgin coconut oil
- 1 cup packed dark brown sugar (light also works)
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 (3.5oz) 70% dark chocolate bar, coarsely chopped
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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In large bowl whisk together flour, oats, baking soda, and salt; set aside.
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In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.
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Add in flour and oat mixture to the wet ingredients; mixing until well combined. Fold in shredded coconut and chocolate chunks. Let dough sit for 5 minutes before baking.
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Drop dough with cookie scoop or by large rounded tablespoons onto prepared cookie sheet. Bake 9-12 minutes or until edges just begin to turn a golden brown. Do not over bake; we don't want crispy cookies! Remove from oven and let cool for 5 minutes on baking sheet, then transfer to wire rack to finish cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.
Recipe Notes
*If you want these to be slightly thicker cookies, increase flour to 1 1/4 cup.
I think 1/2 cup of chopped walnuts or pecans would be FANTASTIC in these cookies. Let me know if you give it a try.
To make these cookies gluten free: I suggest using a GF all purpose 1:1 baking flour.