Coconut Chocolate Chunk Cookies.

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4.56 from 25 votes

Coconut Chocolate Chunk Cookies.

They're fast, simple and out of this world good. NO JOKING... out of this world good!

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 283kcal

Author: Tieghan Gerard

Ingredients

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*

Instructions

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!

Notes

*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.

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