Coconut Chocolate Chunk Cookies.
They're fast, simple and out of this world good. NO JOKING... out of this world good!
Foto: Half Baked HarvestIngredients
- 2 cups old fashioned oats
- 2 cups all-purpose flour or white whole wheat flour
- 1 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup canola oil (use a little more if dough seems too dry)
- 1/2 cup melted coconut oil*
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 tablespoons Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- 2 cups dark chocolate chunks
- 1 cup sweetened shredded coconut*
Steps
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, coconut sugar, sugar, baking soda, salt, canola oil (or melted coconut oil), eggs, vanilla and Almondmilk Coconutmilk, beat until the dough is moist and all the ingredients are combined. Mix in the chocolate chunks and shredded coconut.
Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place onto the prepared baking sheet. If your balls are a little crumbly don't worry, they will come together while baking. Repeat with remaining dough.
Bake for 8-10 minutes or until set and golden. These are best right out of the oven, so eat up!
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