Soft Oatmeal Coconut Chocolate Chip Cookies |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 45 |
|
These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie. Ingredients:
1 1/2 cups brown sugar |
1 cup solid vegetable oil-butter spread (such as smart balance® sticks), softened |
1 egg |
1 teaspoon vanilla extract |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 cups shredded unsweetened coconut |
1 1/2 cups whole wheat flour |
1 cup rolled oats |
1 cup dark chocolate chips |
1 cup chopped unsalted almonds |
1 tablespoon plain greek yogurt (optional) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
3. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
4. Bake in the preheated oven until golden brown, 9 to 11 minutes.
|
|