I bring you another recipe! I tried out these – relatively – healthy cookies a few weeks ago and fell in love with their soft deliciousness. There is no butter in these cookies, and the only oil used is coconut oil. Although they’re healthy, they also have ooy gooey choclatey goodness. Plus they’re pretty easy to make! Be sure to read all of the instructions before you begin because the dough must me cooled for 3 hours before they are baked. This will allow the coconut oil to re-solidify, otherwise your cookies with spread way too thin.
1/2 cup melted coconut oil
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
pinch salt, optional and to taste
1 cup sweetened shredded coconut, loosely laid in
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
- In a large mixing bowl, add the egg, melted coconut oil, both sugars, vanilla, cinnamon and a pinch of salt (optional), then whisk it all together to combine.
- Add in the shredded coconut, rolled oats, flour and baking soda; stir gently to combine. (I used a wooden spoon to stir. You can also use a rubber scrapper.)
- Stir in the chocolate chips. The chips may periodically slip out of the dough and fall toward the bottom of the bowl, so just keep folding them into the dough.
- Measure about two heaping tablespoons of dough for each cookies, and use your hands to gently pack together. Make sure the chocolate chips are well-embedded in each mound of dough.
- Place the mounds on a large plate and cover with plastic wrap. Refrigerate for at least 3 hours (up to 5 days) before baking. The coconut oil needs to re-solidify in the fridge. Do not bake with re-temperature dough; the the cookies will spread very thin and flat, and you could have oil puddles.
- After 3 hours of chilling, preheat oven to 350°F and spray baking sheet with cooking spray. Place the dough on baking sheets, spaced out about 2 inches apart (I baked 8 cookies per sheet). Bake for about 9 minutes, or until the edges have set and the tops are just beginning to set. The cookies may seem under cooked, pale and glossy in the center, but this will give you soft, moist cookies. The shredded coconut is prone to burning so keep a close eye on the cookies. Bake for about 9 to 10 minutes for soft cookies. They will firm up as they cool and as the days pass they will become dryer. For a more firm cookie that holds together better, bake for a minute or 2 longer.
- When I take them out of the oven, I like to gently press down on the cookies to flatten them a bit.
- *Valentine’s Day Edition*
- As soon as you take them out of the oven, press a few Valentine colored M&Ms into the tops of the cookies. Now they’re the perfect gift for anyone on this sweet day.
Let cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Store the cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
I hope you enjoy these delicious treats! For Valentine’s Day gift ideas, check out this post.