November 5, 2013
Oatmeal, coconut and chocolate all work together in these cookies that are not only delicious but also totally satisfying. Since they have more good stuff in them than most cookies, I don’t feel bad tucking them in a lunch box or swiping one (ok, two) off a platter to nibble and dunk in my coffee.
I would categorize these as grown up cookie that kids adore along with everyone else who walks in the door—which at our house is quite a few people. If at all possible, use the Ghirardelli 60% cacao bittersweet chocolate chips.
They take these cookies from good to great. I find them at my local Von’s (they always seem to be on sale for around $3 a bag). If you can’t track the 60% cacao bittersweet chips down then it’s worth it to chop some great semi-sweet or bittersweet chocolate into ½” chunks.
Makes 32 cookies
We like to mix the dough and keep it in the refrigerator. For the next few days, we can dish out on demand fresh-baked, warm cookies straight from the oven.
1 cup coconut oil
1 cup brown sugar packed
2 large eggs
2 teaspoons vanilla
1 ripe banana
1 cup all purpose flour
¾ cup almond flour
1 tsp salt
1 tsp baking soda
2 ¼ cups old-fashioned oats
1 ½ cups packed finely shredded unsweetened coconut
10 oz bittersweet/semi-sweet chocolate chunks or chips (1 bag)
Cream the oil, sugar and eggs in a mixer and then add vanilla and banana. In a separate bowl whisk both flours, salt, baking soda, oats and coconut. Add the dry ingredients to the wet and gently mix until incorporated. Mix in chips.
Cover and refrigerate dough for no less that one hour and up to three days.
To Bake: Preheat oven to 375. Using an ice cream scooper (2 tablespoon sized), scoop out dough onto a parchment lined baking sheets and cook for 15-17 minutes.
