Baking with Coconut – Try These Oatmeal Chocolate Chip Coconut Cookies!
Coconut is the new miracle food! It’s funny how the prevailing view on something can change so quickly – when I worked in the food industry less than ten years ago, coconut oil was frowned upon since it is more than 90% saturated fat. More recently, health experts are touting the benefits of coconut oil. It boasts several potential benefits, including boosting metabolism, improving immunity, reducing blood pressure and cholesterol levels and improving skin and hair.
Given these benefits and the fact that I have a brother in law who is completely obsessed with coconut, I have been trying to find ways to incorporate coconut oil into my baking. I love to bake and I am always looking for ways to make my recipes a little bit healthier, as long as they still taste good (I believe a treat should be a treat and taste delicious!).
Here is a recipe for Oatmeal Chocolate Chip Coconut Cookies that I made with my little helpers a couple of days ago. They are chewy, chocolatey and coconutty! It got the ‘thumbs up’ from the kids, my brother in law and even the team in the office.
Oatmeal Chocolate Chip Coconut Cookies
Adapted from AmbitiousKitchen.com
- 1 ¼ cut quick oats (not rolled)
- ¾ cup of all purpose flour
- ¼ cup coconut flour (I used Bob’s Red Mill and thought it made the cookies a little softer. If you don’t have coconut flour, just use an extra ¼ cut of All Purpose Flour)
- 1 Tsp baking soda
- ¼ Tsp salt
- ¾ cup melted coconut oil (I used Nutiva Coconut Oil)
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract (or if you want even more coconut, substitute with Coconut extract!)
- 1 cup unsweetened shredded coconut
- ¾-1cup of dark chocolate chips (Depending on how much chocolate you want! I used Camino Organic Bittersweet Chocolate Chips because my family likes dark chocolate. If you prefer, use something with lower cocoa content)
- 2 Tsp milk or water
- Preheat oven to 350 degrees.
- In an electric mixer (I use the paddle on my stand mixer but beaters work just fine), mix coconut oil and brown sugar until blended and smooth. Add egg, vanilla and milk/water and beat for 2-3 minutes (it will eventually get a little lighter in colour and texture, closer to beaten butter)
- Whisk together quick oats, all purpose and coconut flour (if using), salt and baking soda.
- Add dry ingredients to mixer and mix until combined. Gradually add in coconut and chocolate chips, making sure you don’t over mix.
- Drop with cookie scoop or tablespoon onto an ungreased cookie sheet. Flatten a bit if desired.
- Bake for 8-10 minutes. Keep an eye on them so that they don’t overcook. Remove from oven, let cool for a few minutes and then cool on wire rack.
Makes 24-35 cookies, depending on size.
Erin Young is a mom to three young kids, and she’s also Well.ca’s superstar CMO! She loves running, travelling, and cooking.