Chocolate Coconut Oatmeal Cookies
Do you bake? I don’t. Well not usually. I have never really had a sweet tooth and have always preferred more savory dishes. If I do crave something sweet it is usually a beverage. Ben, on the other hand, has a problem. He has a crazy sweet tooth. He told me the other day that it is probably a good thing he is allergic to most sweets, because he would be buying cupcakes and other treats daily.
Even though I don’t really crave sweets, I occasionally will bake him something special. He is obsessed with my Gooey Fudge Brownies; to be honest, I kind of am also. This time I went for something a LITTLE healthier. I think? Oatmeal cookies. I added some unsweetened cocoa powder and toasted coconut flakes, which give these cookies much more flavor than your traditional oatmeal cookie. And by the way, do you see how beautiful those wildflowers are in the photos? They came from right out front of my apartment!
After some newb mistakes (turning the mixer on high right off the bat and shooting sugar and butter all over my kitchen), I finally got my dough together. I tried a couple different techniques for baking and decided these cookies turn out best if you squish the dough down a bit before and after cooking. They are just what you want in an oatmeal cookie- soft, gooey, with a little bit of crunch. I used 1 T egg replacer plus 1/4 c water in my cookies, for Ben, but you can use regular eggs as well.
Chocolate Coconut Oatmeal Cookies
Ingredients
- 1 stick 1/2 c butter, softened
- 1 c granulated sugar
- 1/4 c honey
- 2 eggs
- 1 t vanilla
- 1 1/2 c all-purpose flour
- 1 t baking soda
- 1 t ground cinnamon
- 2 T unsweetened cocoa powder
- 3 c old fashioned oats
- 1/2 c shredded coconut toasted
Instructions
- Whisk the butter, sugar and honey with an electric mixer until smooth and creamy.
- Add the eggs and vanilla; continuing to whisk.
- Next, combine the flour, baking soda, cinnamon and cocoa powder. Then, whisk into the sugar mixture.
- Add the oats and coconut, mixing just until combined.
- Preheat the oven to 375F. Place the dough in the refrigerator until oven is preheated.
- Spoon small balls of dough onto an un-greased cookie sheet. Press each ball down a bit.
- Bake at 375F for about 10-12 minutes.
- Allow cookies to cool slightly before removing them from the cookie sheet.
