Soo, let me tell you a story about these here cookies.
For one, they’re kind of everything… but that’s not my story.
You guys remember last week how I was saying that most of my family was going to be here for Easter? Everyone but Brendan and Creighton (well Red was only here briefly)? You remember how I said that you never know with Bren, that he could show up at any moment? You probably don’t remember any of that, but I did say it. I swear….
Well, turns out Brendan and Lyndsie (Bren’s girlfriend ) decided it was time to head to Colorado for a little family visit, and come Sunday afternoon they were here. They didn’t tell anyone except my brother Kai and I, and even then we only found out a few hours before they got here. They wanted to surprise my mom for Easter.
And they totally did, it made her day…no like month! My mom is one of THOSE moms that truly loves having all of her kids around. Whether they are annoying little brats or cute little princesses, she loves them all, and if she had it her way she’d have them close by forever and ever.
Anyway, my point in all this is that Lyndsie (who has quickly become my go-to person to bounce recipe ideas off of… and also to get killer recipe ideas from) walked into my house and said, “those coconut cookies you made that are up at your parent’s are AMAZING”. I looked at her all confused, because I haven’t made cookies in close to two weeks. I said, “what are you talking about”. My younger brother Kai and I looked at each other, and both said together, “are they these cookies”? Kai said, “the cookies in the video I’m currently editing, that we shot like over a week and a half ago”? Lyndsie looked at us and said, “YUPP and they are delicious”! I was kind of like, oh, I’m not sure you should still be eating those, but Lyndsie wanted nothing to do with that. She simply said, “are you crazy, those things are amazing”!
I mean, I dunno about you guys, but I think that means I have one killer cookie here.
I really don’t recommend eating these when they are a week PLUS old, but if they can still taste good now, that only means they’re even better fresh… that I know for sure.
Oh, and the only reason those cookies lasted that long up at my parent’s house was because I think I probably made seventy-five or so cookies in total when testing this recipe, batch after batch. Then I took a few days to ponder over the recipe and tried again, batch after batch, until the recipe was just right (hopefully Lyndsie ate a later batch!). So we kind of had A LOT of cookies. Too many to consume…especially when I was also making other sweets for the blog… and oh yum, the cookbook too.
Yes, we’ve been very well fed over here lately. Well not really me, at least not in the last eight days. I’ve been having some trouble with my mouth ever since my wisdom teeth came out, but I am hoping things are getting better. It’s kind of a long boring story, and I am not completely through it, so I’ll have to complain about that another day.
Today is cookie day!! Oh, and video day!!
If you know anything about me and my family than you know we love cookies. I mean, who does not love a yummy cookie?? Oatmeal cookies are one of my favorites, but I have yet to make a coconut oatmeal cookie. When I realized this, I knew that needed to be changed, ASAP.
Enter these coconut chocolate chunk cookies.
These cookies are kind of the best. They’re fast, simple and out of this world good. NO JOKING… out of this world good! And like I say in the video, they’re kind of a killer recipe to have up your sleeve. They require just ONE bowl, about ten to fifteen minutes of prep time, just eight minutes in the oven… and then… you get to eat them! No chilling, nothing fancy, just mix, bake and EAT.
With cold milk…of course.
The base of this recipe is pretty simple. I like to use a mix of coconut and canola oil to create the perfect crisp on the outside and soft deliciousness on the inside. My little secret is a couple splashes of Almondmilk Coconutmilk Blend. I used to add a little water to my cookies to help keep them moist, but have found that the added coconut flavor in this milk is perfection.
I used dark chocolate chunks in my cookies, but if you like something sweeter I would recommend semi-sweet or even a mix of dark and milk chocolate chunks. I also used sweetened coconut flakes. One, because I have found them to bake up better in cookies. And two, since I used a very dark chocolate I needed a little more sweetness. Just make sure when you’re making your cookies that if you are using a super dark chocolate you balance it with sweetened coconut. If you are using semi-sweet or milk chocolate, you can use unsweetened coconut if you prefer, but even then, for best result I still recommend sweetened shredded coconut. It just has a better texture that works really well in these cookies.
Ok ok, so that’s the basics of these cookies. Simple, right?? You must, must make them!! And if all my rambling did not convince you, watch the video below. Even little Asher agrees that these cookies are the BEST…which is obvious by her non-stop snacking on the dough. Got to love her 🙂
Coconut Chocolate Chunk Cookies.
Servings: 26 Cookies
Calories Per Serving: 272 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 cups old fashioned oats
- 2 cups all-purpose flour or white whole wheat flour
- 1 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup canola oil use a little more if dough seems too dry
- 1/2 cup melted coconut oil*
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 tablespoons Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- 2 cups dark chocolate chunks
- 1 cup sweetened shredded coconut*
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, coconut sugar, sugar, baking soda, salt, canola oil (or melted coconut oil), eggs, vanilla and Almondmilk Coconutmilk, beat until the dough is moist and all the ingredients are combined. Mix in the chocolate chunks and shredded coconut.
- Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place onto the prepared baking sheet. If your balls are a little crumbly don't worry, they will come together while baking. Repeat with remaining dough.
- Bake for 8-10 minutes or until set and golden. These are best right out of the oven, so eat up!
*I have found that I like using half canola oil and half coconut oil. If you'd prefer you can use all canola oil or all coconut oil. If you use all coconut oil the cookies tend to turn out a little drier though. **Use you favorite dark or semi-sweet chocolate. These cookies are not overly sweet, so if you'd prefer a sweeter cookie I recommend using semi-sweet chocolate chunks. ***I used a very dark chocolate, so in turn I used sweetened coconut. You can use unsweetened, but just note that you may want to use a sweeter chocolate in turn. ****To make these cookies vegan, replace the eggs with 2 chia eggs. Add 2 tablespoons chia seeds to 1/3 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened and let sit 5-10 minutes or until the mixture is egg like. Add in place of the eggs in the recipe above.
Double the chocolate chunks…YESSS. ?