Almond Chocolate Chip Coconut Cookies

April 6, 2012
  • Chocolate Chip Coconut Cookies with Coconut Oil2 ½ cups OATZ
  • ½ cup softened butter
  • ½ cup coconut oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 whole eggs
  • 1 teaspoon pure vanilla
  • 1 cup whole wheat flour
  • 1 cup  unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup shredded coconut
  • 1 cup plain almonds, chopped or whole
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips

First of all, preheat oven to 375 degrees.

Throw the oats into a blender, food processor, coffee grinder or whatever you have and chop ‘em up until their fine (but don’t turn ‘em into powder).

Cream blend the butter and coconut oil together until mixed thoroughly. Add the white and brown sugar, and whip it until it’s fluffy. Last, add in the eggs and vanilla and beat it like Michael Jackson until well combined.

Mix all of the dry ingredients together, then add them to the wet ingredients and stir. When well blended, add the shredded coconut, almonds, and chocolate chips. What you end up with should look like cookie dough – if it doesn’t you screwed up somewhere!

Use your hands to roll the dough into balls, and place the balls a few inches a part on a cookie sheet. Bake ‘em in the oven for 6 minutes, flatten them with the utensil of your choice, then let them continue to bake for 5 more minutes.

When the last 5 minutes are up, remove from the oven, let them set for a few minutes, then move them to a plate or cooling rack if you have one. Alternatively, you can just dive right in – they’ll be a little gooey and warm but who cares?!