Coconut Chocolate Chunk Cookies Recipe

These are a mix of everything. Not my story.Remember last week when I stated most of my family will visit for Easter? Except Brendan and Creighton (Red briefly)? Remember when I said Bren may appear anytime? I stated it, but you probably forget. I swear. 

Ingredient

– 2 cups old fashioned oats – 2 cups all-purpose flour or white whole wheat flour – 1 cup coconut sugar or brown sugar – 1/4 cup granulated sugar – 1 teaspoon baking soda – 1 teaspoon salt – 1/2 cup canola oil use a little more if dough seems too dry – 1/2 cup melted coconut oil – 2 large eggs – 4 teaspoons vanilla extract – 2 tablespoons Almond Breeze Almondmilk Coconutmilk Original Unsweetened – 2 cups dark chocolate chunks – 1 cup sweetened shredded coconut

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1

Start with a 350-degree oven. Parchment a baking sheet. 

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Instruction

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2

Add oats, flour, coconut sugar, sugar, baking soda, salt, canola oil (or heated coconut oil), eggs, vanilla and Almondmilk to a large bowl or stand mixer. 

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3

Coconutmilk, beat until dough is wet and ingredients are mixed. Combine chocolate chunks and shredded coconut. 

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4

Hand-clump a tablespoon of dough. Squeeze the dough into a ball with your hands. If the mixture doesn't hold, add 1 tablespoon oil. 

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5

Put on the baking sheet. Your crumbly balls will join together while baking. Use remaining dough. Bake until golden and firm, 8-10 minutes. Eat them hot from the oven! 

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also see

also see

Mexican Samoas Cookies Recipe