A chocolate chip coconut cookie recipe we can all feel a little better about, with whole wheat flour and coconut oil in place of butter.
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 24cookies
Calories 260
Author Annalise Sandberg
Ingredients
¾cupcoconut oil, at room temperature (155 grams)
1cuppacked light or dark brown sugar(215 grams)
½cupsgranulated sugar(100 grams)
2large eggs
1teaspoonvanilla extract
2cupswhole wheat flour(230 grams)
1teaspoonbaking soda
½teaspoonsalt
2cupssemi-sweet chocolate chips(340 grams)
1cupunsweetened coconut flakes(85 grams)
Instructions
Preheat oven to 375°F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil and sugars on high speed until smooth and creamy, about 5 minutes. Add the eggs one a time, mixing after each, followed by the vanilla extract.
In a separate bowl, combine the whole wheat flour, baking soda and salt. Add to the wet ingredients and mix until just combined. Stir in the chocolate chips and shaved coconut.
Drop by the rounded tablespoon onto the prepared sheet pan. Dough may be crumbly, but should stick together when rolled into a ball. Use your hand to flatten rounds into patties.
Bake until golden brown, about 8-10 minutes. Let cool on a sheet pan for 5 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for several days, if they last that long.