Chococonut Cookies

Chococonut Cookies

These cookies are super sweet and seem much more indulgent than they actually are. The addition of shredded coconut was brought on by the fact that I’ve recently decided that I love it :) I enjoyed being able to taste the pieces in every bite. I would suggest making these with whole wheat flour, but all-purpose was what we had in our cupboards – and that’s how The Lazy Chef rolls!

Ingredients (makes 9 medium cookies):

  • 1/2 cup all-purpose flour – no whole wheat on hand :(
  • 1/2 cup old fashioned oats
  • 1/8 cup shredded sweetened coconut
  • 1 tsp. baking powder
  • 1/4 cup brown sugar
  • 1 tsp. vanilla extract
  • 1/2 cup unsweetened chocolate almond milk
  • 1 tbsp. semi-sweet chocolate chips

~*~

Note: I realize there’s honey in the picture, but after tasting the batter, I decided I didn’t need it so I omitted it from the recipe :) It’s plenty sweet without it!

Directions:

Preheat oven to 350* and combine dry ingredients (minus the chocolate chips) in a large bowl.

Mix wet ingredients in a separate, smaller bowl.

Combine wet ingredients with dry ingredients and stir in those chocolate chips!

Separate the “dough” – I put that in quotation marks because it definitely didn’t seem like your typical cookie dough, haha! – into 9 even servings and spread out onto a baking sheet. I used a silicone mat as my non-stick surface.

Bake at 350* for 12-15 minutes, or until edges of the cookie are golden brown.

Place cookies on a wire rack and let cool for at least 5 minutes before eating πŸ˜‰ They’re hard to resist, but worth the wait!

Serve to eager hands :) These cookies are NOT-your-average oatmeal chocolate chip, as they take on an entirely different texture (I think it has something to do with the fact that there aren’t any eggs in there), but are still pretty darn yummy! The addition of the coconut was a definite plus – perhaps serve them with a glass of coconut milk for dipping? That just might be perfection.

Nutrition Information (per cookie):

  • 85 calories
  • 2g fat
  • 16g carbohydrates
  • 1g fiber
  • 2g protein

{ 4 comments… read them below or add one }

1 janice August 4, 2010 at 1:16 pm

This is probably an older post, but I recently discovered your blog and am absolutely in love with it! I have already spent hours just browsing through your blog.

I noticed that you used brown sugar in this recipe. Would you advise against substituting the brown sugar with brown sweet ‘n low? Would you advise against using sugar substitutes, in general, for other baking recipes?

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2 Jenn (eating bender) August 24, 2010 at 10:23 pm

Hi Janice! A long overdue thank you for this sweet comment. I’m glad you are enjoying the blog! As for the brown sugar – I am definitely no expert when it comes to sugar substitutes, but I’m sure they can be used. The taste will never be quite the same, in my opinion, but it’s worth a try. πŸ˜‰ Let me know if you do!

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3 Michelle (Peachy Palate) September 17, 2011 at 4:35 am

These look yum and so easy. I will definitely be making them (with my own little twist of course! :) !)

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4 Just curious January 12, 2013 at 5:04 pm

Hi, I’m just curious to whats healthy about these cookies?

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