Oatmeal Chocolate Chip Coconut Cookies Recipe. Gluten-Free Friendly.
Posted on 30th of January, 2013 by Lévana
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.
1 3/4 cups vegetable oil
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
4 cups flour, all purpose, whole wheat pastry, spelt (Gluten-free: Use any GF flour)
4 cups old fashioned oats
2 cups packed unsweetened coconut (settle for sweetened)
3 cups chocolate chips, the smaller the better
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