Crispy Coconut Oatmeal Chocolate Chip Cookies (Made With Coconut Oil)

32
Servings
10m
Prep Time
8m
Cook Time
18m
Ready In


"A new KC favorite, need I say anything else? If you love crispy cookies and coconut these are for you! If you use vegan chocolate chips or use nuts in place of them, these can be a dairy-free cookie. The only draw-back for these cookies is that they do not make a huge batch because they will go quickly and you will want more, yes they are that good and very addicting! These are also delicious using 3/4 cup of melted butter in place of coconut oil"

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (30.3 g)
  • Calories 108.6
  • Total Fat - 2.6 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 6.5 mg
  • Sodium - 61.6 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 11.6 g
  • Protein - 1.9 g
  • Calcium - 6.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F. Set oven rack to second-lowest position

Step 2

In a bowl combine flour, oats, baking soda, salt and cinnamon; set aside.

Step 3

In bowl of an electric mixer beat together melted coconut oil with both sugars for 2 minutes until smooth. Add in egg and vanilla; beat again for 2 minutes or until smooth.

Step 4

Add in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chips. Pinch off a heaping tablespoon of dough and roll into a ball (does not have to be a perfect round ball). Coat the ball into sugar, then place onto a greased cookie/baking sheet. Flatten just slightly with a fork.

Step 5

Bake 8-10 minutes or until edges just being to turn a golden brown (the longer you back after the 8 minutes the crispier they will be).

Step 6

Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling.

Tips & Variations


No special items needed.

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