After finishing up the first week of school on Thursday, I was up and ready to let out some creative energy and stress with a mini bake-a-thon on Friday morning (very mini in that I only made two items, the second of which will be on the blog soon enough). Earlier in the week I saw a post over on Ambitious Kitchen for these amazing cookies that contained one of my favourite ingredients - did you guess it? - coconut. I love how the texture and taste of a simple chocolate chip cookie can change by swapping in and out a few different ingredients. These cookies are made dense with oats and shredded coconut, slightly sweet with brown sugar and ever so chocolatey with chocolate chips. The best part? No butter. Coconut oil comes to the rescue as a healthier fat and I'm now finding myself needing multiple jars for the many things I use it for - face wash, hair mask, baking, I can't believe I haven't mentioned my love for this oil yet. Anyways, I'm just blabbering on now so here's the recipe:
1 1/4 cup quick oats
1 1/4 cup all purpose white flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
3/4 cup melted coconut oil
3/4 cup light brown sugar
2 teaspoons vanilla extract
1 cup unsweetened shredded coconut
3/4 cup semi sweet chocolate chips
2 teaspoons milk (preferably dairy)
Preheat the oven to 350 F. Whisk together the oats, flour, baking soda, sea salt and cinnamon. In a separate bowl, mix together the coconut oil and brown sugar on medium speed for about 1 minute. Add in the egg, milk and vanilla, mixing on medium speed until well blended. Gradually add in the flour mixture until combined. Mix in the shredded coconut and chocolate chips. Spoon the dough onto a cookie sheet lined with parchment paper and bake for 8-10 minutes, or until they just begin to brown along the edges.
I'll be facing the battle of the books once again this week but will be much happier doing so with a cookie in hand! How could you seriously say no to a coconut chocolate chip cookie?