Chewy Chocolate Chunk Coconut Oatmeal Cookies (made with coconut oil)

The shredded coconut and oats in those cookies make the distinctly chewy, and coconut oil additionally provides extra coconut taste that absolutely comes thru. I express regret in case you aren’t into coconut, but perhaps those will trade your mind?!

My favourite a part of those cookies are the puddles of chocolate from the chopped chocolate chunks. It certainly seeps into the cookie so that with every chew you get a layered flavor profile that’s without a doubt unforgettable.

Chewy Chocolate Chunk Coconut Oatmeal Cookies (made with coconut oil)

Chewy Chocolate Chunk Coconut Oatmeal Cookies

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

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.

  3. 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.

  4. 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.

  5. 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.

 

This Recipe adapted from ambitiouskitchen