Chewy Delicious chocolate Chunk Coconut Oatmeal Cookies made with coconut oil

There are so many things I want to accomplish. Too many things I want to bake. Too much joy I would like to create.
But at this time? All I’m thinking about is definitely Fall. The lovely cinnamon smell that appears to be just about everywhere, the gorgeous colors of the changing leaves, and pumpkin pie in my belly. Summer time was special, but I’m ready to bake until I can’t anymore. So let’s start right now.
Cooooooooooooookiessssss. I feel like I really owe you them; it has been far too very long.
Cookies certainly are a big deal to me. They’re here to bring you joy.
Consider puddles of wealthy chocolate in ultra chewy oatmeal cookies with layers of coconut.
They’re a dream.
The shredded coconut in these cookies make the exceptionally chewy, and coconut oil also adds additional coconut flavor that basically comes through. I am sorry if you aren’t into coconut, but probably these changes your mind.
My favorite part of these cookies will be the puddles of chocolate through the chopped chocolate chunks. It really seeps in to the cookie so that with each bite you get yourself a layered taste profile that’s truly unforgettable!
Observe what I’m talking about?
Man bait cookies. Obviously.
1 teaspoon cooking soda
1 large egg
1 cup shredded coconut (sweetened is okay)
3.5 oz semi-sweet 60% chocolate, coarsely cut (I take advantage of one Ghiradelli chocolate bar)
2 teaspoons almond milk (or regular, soy, coconut)
Preheat oven to 350 degrees F.
In large dish whisk together flour, oats, baking soda, and salt; set aside.
In bowl of a power mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, dairy and vanilla; beat once again for 2 a few minutes or until soft.
Add in flour & oat mix to the damp ingredients; blending until well combined. Slowly add in coconut and delicious chocolate chunks.
Drop dough with cookie scoop or by large curved tablespoons onto ungreased cookie sheet. Bake 9-11 a few minutes or until sides just being to carefully turn a golden brown. Do not over bake; we don’t want crispy cookies! Remove from oven and let cool a few minutes on baking sheet. Transfer to cable rack to finish air conditioning. Makes 2 dozen.
If you want thin, chewy flat cookies then reduce flour to at least one 1 glass and bake as directed.
If you’d like them thicker, increase flour to at least one 1 1/3 cups.
And love that you used coconut oil! Yummy.
My cookies came out looking like brittle however, not hard like brittle. They were so extemely level ðŸ
My cookies arrived seeking like brittle however, not hard like brittle. These were so extemely toned ðŸ
Side note: as scrumptious as your pics look, 5 of only the finished product might be a little excessive. It requires FOREVER because of this page to load on my phone (and that’s the only real internet I have at home presently).
Hi! This is my second time trying your formula and although the first time resulted in probably the most delicious cookies I’ve ever made and tasted, both situations the cookie dough was simply crumbley, crumbles, crumb and I needed to pat and squeeze the ‘dough’ with my hands like I was making breads or something.
Still enjoying the last few cookies today ^^

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