Friday, March 27, 2015

Chewy Oatmeal, Chip & Coconut Cookies

If you like oats, coconut, and chocolate together - gather your ingredients and preheat the oven!

This is your basic chewy oat cookie, simple to make and perfect for dunking.  Plus a bonus feature… makes a fabulous ice-cream sandwich too!!

Chewy Oatmeal, Chip & Coconut Cookies                      Makes 25-30 Cookies
1 cup butter, softened or any non-dairy substitute.
1 cup light brown sugar, lightly packed.
1/2 cup granulated sugar.
2 eggs, duck eggs or egg replacer is fine too.
2 tsp vanilla extract
1 Tbsp milk or any non-dairy substitute.
1 1/4 cups flour, or a gluten free baking blend.
1/4 tsp xanthan gum only if using gluten free flour.
1 tsp baking soda
1 tsp salt
3 cups quick cooking oats, gluten free if needed.
1 cup flaked or shredded coconut.
2 cups semi-sweet chocolate chips.
*Tip - if cookie dough seems a little too moist or first few cookies are flatter than you like, add 1-2 Tbsp more flour.

Preheat oven to 325.    Line baking sheets with parchment paper.  (optional)
In a large mixing bowl add butter or non-dairy substitute, brown sugar, and granulated sugar. Beat until creamy. Add eggs or egg substitute, vanilla, and milk or dairy free substitute. Mix well.

In a small bowl add next 5 ingredients. Add to creamed mixture. Stir to combine.
Fold in coconut and chocolate chips. Drop by large or small spoonfuls onto baking sheets.
Bake for 12-17 minutes depending on size.

Remove from oven and let sit a few minutes before removing from pan. Then let cool completely on wire racks.

These are delicious frozen too, and as I mentioned above…they make delicious ice-cream sandwiches.


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