Welcome to my first post! What better way to start off than with cookies… let’s get right to it!
If there’s one thing I’m always looking for, it’s a realllyy good cookie recipe. So the other day when I was craving something using coconut oil (of all things?!), I came across a recipe by Culinary Couture which was seriously good. Just looking at the pictures I could tell it would turn out amazing – which is not always the case… let’s just say I’ve been known to have a few cookie mishaps in my day. So I decided to give it a go, halving the recipe and changing up a couple of other things according to what I had on hand. I’m hoping that reducing the amount of flour and white sugar made it just a tad healthier. No? Ok, fine.
Well, anyways, to my surprise they turned out super yummy, and the texture, OH THE TEXTURE! Deliciously chewy, yet the coconut gave just the right amount of crunch that was essential for dipping and soaking up a big ol’ glass of cold milk. Also, they weren’t too sweet which helps with the fact that New Year’s resolutions are supposed to be in full swing this time of year, right?
The level of ease and gorgeous coconut-oatmeal flavour make these cookies something I’ll be adding to my fail-proof recipe collection. Not to mention I’ve probably thought about them at some point every hour since I made them so that’s gotta be a sign that they’re pretty darn good. Hope you try these out for yourself, happy baking!
Deliciously Chewy Coconut Oatmeal Cookies
Makes 20 medium-large cookies
1/2 cup all-purpose flour
A bit less than 1 cup (about 215 ml) shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup melted coconut oil, slightly cooled
1/4 cup canola oil
1/2 cup white sugar
1/2 cup coconut palm sugar (feel free to use 3/4 cup if you like it on the sweeter side) + extra for sprinkling (optional)
1 large egg
2 teaspoons vanilla extract
1/2 cup quick oats
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, very lightly grease and set aside.
In a medium bowl, combine flour, shredded coconut, baking soda, baking powder, cinnamon, and salt. Set aside.
In another medium bowl, beat the oils, sugars, egg, and vanilla until nicely blended. Add the dry ingredients gradually. When the mixture is almost well-combined, scrape down the sides and beat in the oats. Be sure not to overmix!
Using a mini ice cream scoop (1” diameter) or a large spoon, make even balls from the dough and place on the baking sheets. They spread so make sure you give them some room in between! Bake until edges turn golden brown, about 10 minutes. After removing from the oven and while still hot, sprinkle on a pinch of some coconut palm sugar for a hint of added sweetness. Transfer to a wire rack to cool after they rest on the baking sheet for a few minutes. Or, do what I do and dig right in!
Adapted from Culinary Couture