The Whole Foods Kosher kitchen

Oatmeal Chocolate Chip Coconut Cookies Recipe. Gluten-Free Friendly. Vegan Adaptation

Posted on 30th of January, 2013 by Lévana

OATS CC COOKIES

Photo courtesy of tasteofhome.com

This 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 them, 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 rarely do this, because I must always accommodate nut-allergic eaters, my granddaughter leading the pack. But here’s what I do: I divide the 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 am giving you instructions for a big batch; they 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.

Ingredients:
1 3/4 cups vegetable oil
4 eggs (Vegan: use 1/4 cup flaxmeal mixed with 2/3 cups warm water)
1 cup 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
3 cups flour, all purpose, whole wheat pastry, spelt (Gluten-free: Use any GF flour)

2 3/4 cups old fashioned oats
2 cups packed unsweetened coconut (settle for sweetened, but in this case take out 2 tablespoons sugar))
3 cups chocolate chips, the smaller the better

Instructions:
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. 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 20 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

 

 

Filed under: Chocolate Chip Cookie Recipes, Chocolate Recipes, Coconut Recipes, Cookie Recipes, Dairy-Free Dessert Recipes, Dessert Recipes, Gluten-free Cookie Recipes, Gluten-Free Dessert Recipes, Healthy Cookie Recipes, Healthy Snacks Recipes, Heathy Cookies Recipes, Oatmeal Recipes, Pareve Recipes, Recipes, Vegan Cookie Recipes, Vegan Desserts Recipes

6 Responses

  1. Caryn, on Said:

    Looks like a great recipe. My daughter made chocolate chip cookies last week but with the coconut and oatmeal this looks like a better one.
    To make it even healthier I would suggest coconut, palm, or olive oil since vegetable oils, having an extraordinarily high percentage of omega-6 fatty acids, upset the body’s omega-3 to omega-6 balance and are generally produced through chemical processing. Also, make sure that the oats are certified gluten-free as well (if this is a concern) since there are issues of cross contamination.

    Reply
    • Lévana, on Said:

      As a rule I don’t like to list very expensive ingredients: some people just can’t afford it.
      I talk at great length about gluten-free oats in my book and on my blog. Very important :-))) Here’s what I wrote about it in my cookbook:
      “Many containers of oats of all shapes and sizes are marked “gluten-free.” You might conclude that it means the gluten has been removed from a grain that originally contains gluten. In fact the exact opposite is true: In and of themselves, oats have no gluten whatsoever.
      They might contain traces of gluten only because they are often counter-intuitively processed in machinery that also processes gluten grains. Fortunately, grain processors are increasingly processing oats in gluten-free machinery, letting our gluten-free friends enjoy them to the fullest and allowing the confusion to dissipate”.

  2. Yoii, on Said:

    Tried this recipe, added a few of my own tweeks, i like how you didn’t specify what kind of flour as i usually just use whatever i have. this time it was wild rice, quinoa, a little premix, and a dash of coconut flour, i also used carob chips instead of chocolate, and since i didn’t have enough coconut, i used raisins and sun flour seeds. i wouldn’t recommend my version as it doesn’t like to hold together, way too much chunky stuff. also i had no baking soda on hand, oh well. anyway i wanted to thank you for this recipe because of it’s largeness. when i make cookies they never last so thank you!!!

    Reply
    • Lévana, on Said:

      Yoii Way to go! I usually ALWAYS say which flour, precisely because I want my readers experimenting with EVERYTHING. In fact in my cookbook I have an extensive chapter on what flour choices, what my favorites are, all sweeteners etc…. Do you have the cookbook? I recommend it highly :-))) http://www.levanacooks.com/cookbooks/

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