Chocolate Coconut Oatmeal Cookies

Chocolate Coconut Oatmeal Cookies

Even when you don’t really have time to bake, you can find a way to make time for these chocolate coconut oatmeal cookies. They take mere minutes to put together and are virtually impossible to screw up. Adding applesauce to the dough makes them moist and very forgiving (even if you overcook them a tad they won’t turn rock hard and thus inedible on you). Plus you can make a massive batch and freeze half so you have them at the ready even if you don’t have time to turn on the oven. I don’t see any downsides, do you?

Chocolate Coconut Oatmeal Cookies

Chocolate Coconut Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 40 cookies
Ingredients
  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¼ cup coconut oil
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • ½ cup applesauce
  • 2 cups rolled oats
  • 1 cup unsweetened, shredded coconut
  • 1½ cups dark chocolate chips
Instructions
  1. Blend together the coconut oil and brown sugar to form a smooth paste.
  2. Stir in the eggs, vanilla and applesauce. Beat until smooth.
  3. Add the remaining ingredients and stir until everything is well incorporated.
  4. Spoon the dough onto parchment lined baking sheets and bake at 350F for about 10 minutes per batch (it will take a couple of batches to cook them all).
  5. Cool and enjoy!
Notes
**To make cranberry white chocolate pumpkin cookies:
- substitute peanut butter for the coconut oil
- swap out the applesauce for pumpkin puree
- omit the shredded coconut
- add ¾ each white chocolate chips and dried cranberries, instead of the chocolate chips
Enjoy!

Chocolate Coconut Oatmeal Cookies

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