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Chewy Dark Chocolate whole wheat coconut oatmeal cookies Recipe

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This recipe for Chewy Dark Chocolate whole wheat coconut oatmeal cookies is from The Lifelong Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

1 1/4 cup quick oats ( I like to blend the oats just slightly)
1 cup whole wheat flour (extra fine) (I grind it again in my blender)
1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup melted coconut oil
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup shredded coconut (sweetened is fine)
3.5 oz semi-sweet 60% chocolate, coarsely chopped (I use a Ghiradelli chocolate bar)
2 teaspoons milk
Directions:
Directions:
Preheat oven to 350 degrees F.
In large bowl whisk together flour, oats, baking soda, and salt; set aside.
In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, milk and vanilla; beat again for 2 minutes or until smooth.
Add in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chunks.
Drop dough with cookie scoop or by large rounded tablespoons onto ungreased cookie sheet. Bake 9-11 minutes or until edges just being to turn a golden brown. Do not over bake; we don’t want crispy cookies! Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling. Makes 2 dozen.

Notes
If you want thin, chewy flat cookies then reduce flour to 1 cup and bake as directed.
If you want them thicker, increase flour to 1 1/3 cups.
Personal Notes:
Personal Notes:
These are absolutely delicious and somewhat healthy for a good cookie. I would recommend the 1 1/3 flour. Also when it says under bake take it serious. They will appear undercooked but they are perfect when cooled.
Enjoy!

 

 

 

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