Coconut Oil Oatmeal Chocolate Chip Cookies
Ever since I was placed on a dairy-free diet last year (for a few months), I have loved finding new ways to use coconut oil in recipes. I’m a huge fan of anything coconut, so lucky for me using coconut oil, coconut milk, coconut cream and cultured coconut yogurt was really easy and delicious! These cookies were one of my favorite sweets to make (with dairy-free chocolate, of course) because not only were they made with coconut oil, but they were packed with oats, brown sugar, sweetened coconut, chocolate and sprinkled with little flecks of sea salt. A little bit of tropical paradise in each bite!
For those of you who have never baked with coconut oil, this is the recipe for you! It will totally convert you! Once you’ve fallen in love with these, I’d highly suggest making my tropical banana bread or my chocolate coconut muffins! Anyway, back to these beauties… they’re just as easy to make as any other cookie recipe, only of course with melted coconut oil. I’d suggest buying high quality oil or even coconut butter (it’s a little more flavorful)- either will do the trick!
Once you’ve got you coconut oil (or butter) melted you’ll want to beat it along with some brown sugar, granulated sugar and vanilla extract. I used some of my Tahitian vanilla for a fruitier flavor, but any pure extract will do. Next add an egg and mix until combined. Then, in a small mixing bowl whisk together the oats, flour, salt and baking soda. Gradually add the dry ingredients to the wet ingredients mixing just until combined. I prefer to fold in the chocolate chips, chopped chocolate and the coconut by hand.
Using a standard size cookie scoop portion the dough and roll into smooth balls. The chocolate may not stay in place, but just be forceful. You’re going to refrigerate the dough so that the oil re-solidifies and the oats absorb some of the moisture. If it seems like a huge mess don’t worry, it will all work out in the end, I promise! Place the balls of dough onto a plate or sheet and sprinkle with sea salt. I love my little tin of Maldon flakes especially as a finishing salt and think they make chocolate chip cookies taste 100x more amazing (yes, it’s possible). Refrigerate the dough for 1 hour, then bake on a parchment or baking mat lined sheet for 10-11 minutes at 350 degrees. The cookies will look slightly underbaked but that’s ok. As long as the edges are set and the tops are lightly golden brown they’re good to go! Overbaking will create dry, tough cookies and we definitely want to avoid that!
Enjoy these cookies while warm… I promise you won’t regret it. I mean look at that cookie above, doesn’t it look incredible? It tastes pretty darn good too! Just a warning before you leave: they are highly addictive, so be careful 🙂
- ½ c. melted coconut oil or coconut butter
- ½ c. brown sugar
- ¼ c. granulated sugar
- 2 tsp. vanilla extract
- 1 egg
- 1 c. old-fashioned whole rolled oats (not instant or quick cook)
- 1 c. all-purpose flour
- ¼ tsp. salt
- 1 tsp. baking soda
- ¾ c. sweetened coconut flakes
- ½ c. semi-sweet chocolate chips
- 2 oz. chopped semi-sweet or bittersweet chocolate (or white)
- Sea salt for sprinkling
- In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar and vanilla extract, beat until smooth. Add the egg and mix until combined.
- In a small mixing bowl whisk together the oats, flour, salt and baking soda. Gradually add the dry ingredients to the wet ingredients mixing just until combined. Fold in the chocolate chips, chopped chocolate and the coconut.
- Using a standard size cookie scoop portion the dough and roll into smooth balls. The chocolate may not stay in place, but just be forceful. Place balls of dough onto a plate or sheet and sprinkle with sea salt. Refrigerate for 1 hour.
- Preheat oven to 350, line baking sheets with parchment paper or baking mats. Place 12 cookies on a sheet. Place in the oven and bake for 10-11 minutes, being careful not to overbake! The cookies will look soft and slightly underbaked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 2-3 minutes before transferring to a wire rack to cool completely.
-This recipe can be made dairy-free by using only dairy-free chocolate chips.
-Chopped almonds or even mound bars would be amazing in these cookies!!!
Recipe source: slightly adapted from Averie Cooks