Chocolate Chip Coconut Oatmeal Cookies Recipe. Gluten-Free Friendly. Vegan Adaptation
Posted on 30th of January, 2013 by Lévana
My Chocolate Chip Coconut Oatmeal Cookies recipe is directly inspired from my original “mother” oatmeal cookie recipe, which I developed for my latest cookbook, one of the many variations for them I have included. I’m a total sucker for oats, and look for any conceivable excuse to spread them on thick. Easy, too. Hide them well:-)))) But even if you do find them, and splurge on them, no harm done: they are REAL food! Made with oil, and so healthy. Oats, chocolate and coconut? As good and good-for-you as it gets, right? I often make a meal out of these delicious and nutritious chocolate oatmeal cookies, with a giant cup of tea (try Earl Grey with this!) If you decide to go all out, throw in a cup of chopped nuts. I must always accommodate nut-allergic eaters, my granddaughter leading the pack (interestingly, she can have peanuts, so when I bake for her, I use peanuts); when I want to include nuts here’s what I do: I divide this Oatmeal Cookies dough right down the middle, one half sans nuts, one half with, bake the nut-free half first, then mix the nuts in the other half for those of us nutty cookie lovers out there: I love these Oatmeal cookies with unblanched sliced almonds.
These Chocolate Chip Coconut Oatmeal cookies have lots of oats and just a little flour, and are chock-full of of chocolate chips and coconut or nuts, and have a lovely lace-y super-crunchy texture. I am giving you instructions for a big batch; My Chocolate Chip Coconut Oatmeal Cookies freeze very well, and so does the unbaked dough, so make a big batch while you have everything going (of course, no problem dividing all ingredients in half for half the dough). Freeze any unbaked dough for another day.
1 3/4 cups vegetable oil or coconut oil
4 eggs (Vegan: use 1/4 cup flaxmeal mixed with 2/3 cups warm water)
1 1/4 cups sucanat (health foods stores), settle for packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vanilla extract
2 cups flour, all purpose, whole wheat pastry, spelt (Gluten-free: Use any GF flour)
4 cups old fashioned oats
3 cups packed unsweetened coconut, or sliced unpeeled almonds, or other nuts
3 cups semisweet or bittersweet chocolate chips
Preheat the oven to 350 degrees F. In a food processor, cream the oil, eggs, sugar, baking powder, baking soda, salt and vanilla, until light and fluffy. Switch to pulse, and add the flour in 2 additions, pulsing each time only 2-3 times, until just combined. Transfer the mixture to a mixing bowl, and add the oats, chips and coconut or nuts. Combine thoroughly by hand.
Drop by heaping teaspoons on a (real, not disposable) cookie sheet lined with foil or parchment paper, 1 inch apart. Flatten them slightly with your hand. Bake one sheet at a time. Bake 18 minutes. The texture will be crisp. Leave one baked cookie out a few minutes to cool. If it is not perfectly crisp, return the sheet in the oven to crisp one or two more minutes. Store at room temperature in a cookie tin. Makes about 100 cookies