Description
Delight in the crunch of Oatmeal Cookies with Toasted Coconut and a rich Chocolate Drizzle, perfect for any occasion.
Ingredients
Scale
- 1 cup Unsalted Butter (at room temperature)
- 1 cup Brown Sugar (or coconut sugar as substitute)
- 2 teaspoons Vanilla Extract (preferably pure)
- 1 cup All-Purpose Flour (gluten-free version also available)
- 1 teaspoon Almond Extract (optional)
- 1 cup Flaked Unsweetened Coconut (lightly toasted)
- 1/2 teaspoon Salt
- 2 cups Rolled Oats (whole rolled oats recommended)
- 1 cup Chocolate Chips (dark chocolate recommended)
- 2 tablespoons Coconut Oil
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast the flaked unsweetened coconut in a non-stick pan over medium heat for 2-3 minutes until golden brown.
- In a large bowl, cream together the softened unsalted butter and brown sugar until creamy and smooth.
- Sift together all-purpose flour and salt, then fold into the butter mixture until just combined.
- Gently fold in the rolled oats and toasted coconut until combined.
- Scoop portions of dough onto the baking sheet spaced 2 inches apart and flatten gently.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking mat for 5 minutes, then transfer to a wire rack.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl at 15-second intervals until smooth.
- Drizzle the melted chocolate over cooled cookies and let set.
Notes
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg