Oatmeal Chocolate Chip Cookies with Coconut Oil Recipe
Bite into the surprising joy of these Oatmeal Chocolate Chip Cookies, uniquely made with coconut oil for a chewy, tropical-flavored treat that's irresistibly good!
Servings: 18 cookies
Calories: 195kcal
Ingredients
- 1/2 cup coconut oil melted or coconut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup old fashioned whole rolled oats not instant or quick cook oats
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1 tsp baking soda
- 3/4 cup sweetened coconut flakes
- 1/2 cup semisweet chocolate chips
- 2 oz semisweet chocolate chopped, or bittersweet chocolate
- sea salt for sprinkling
Instructions
- 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 cookie dough and roll it 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 the oven to 350 degrees Fahrenheit (177 degrees Celsius); 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.
Video
Notes
- The same amount of melted butter can be substituted for the coconut oil. Coconut butter can also be used for a more flavorful cookie.
- 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!
STORE these Coconut Oil Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies for up to 3 months. To FREEZE, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container.
To WARM them, microwave for a few seconds or in a 300°F (150°C) oven for a few minutes to restore their fresh-baked warmth and texture.
Nutrition
Serving: 18serving | Calories: 195kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 110mg | Potassium: 95mg | Fiber: 2g | Sugar: 13g | Vitamin A: 17IU | Calcium: 15mg | Iron: 1mg