Classic home baking meets health-conscious dessert in these flavourful Coconut Oil Oatmeal Chocolate Cookies studded with chocolate chips.
There’s a sea change coming to the world of home baking, and I love it. I’ve written before about the delicious substitutions that go into classic or famous recipes that make them a) much healthier, and b) taste just as good, if not better, such as these Skinny Shamrock Shakes or Greek Yogurt Banana Chocolate Chip Muffins. This isn’t exactly new, if you’re into Pinterest or, really, the Internet.
But I find more and more, society as a whole is accepting alternative ways of making desserts that may have been laughed off as hippy nonsense 20 years ago. While personally I don’t want to go as far to substitute every single thing in a recipe to make it some bizarre Frankenstein’s monster of a dessert, I’m all for swapping out when wanted and possible.
That being said, if I could apple-dunk my head into a gigantic vat of melted chocolate, peanut butter and shredded coconut, I would. And I would be delighted. It really depends on my mood.
Crumb Kitchen will never be a health food blog. Ever. I want to state that again: we are not going fat-free, calorie-reduced, contains-only-air. But sometimes, I like to mix up some healthier desserts with my usual chocolate/alcoholic/butter-laden dishes, such as these Baked Double Chocolate Doughnuts or Kahlua Nutella Hot Chocolate. Variety is the spice of life.
As for these Coconut Oil Oatmeal Chocolate Cookies, they manage to be both healthy and full of that classic oatmeal chocolate chip cookie flavour that we all love. They’re thick with oats and coconut, definitely not a thin cookie that spreads flat the moment it touches the baking sheet. The key to using coconut oil instead of butter is to roll the dough into balls and refrigerate them overnight to firm up the coconut oil so it doesn’t melt all over the place when you put it into the oven.
That being said, don’t over-bake these cookies. They’re best taken out of the oven with only a hint of golden brown on the edges as they are prone to over-drying if not carefully watched. But if you give these Coconut Oil Oatmeal Chocolate Cookies some tender love and care, they turn into the most delicious nuggets of oatmeal delight. Don’t say I didn’t warn you.
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Total Cost = $5.48 (Budget breakdown below recipe)
- 1 egg
- ½ cup melted coconut oil (measure after melting)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp. vanilla
- 1 tsp. cinnamon
- Pinch of salt
- 1 cup sweetened shredded coconut
- 1 cup large flake oats (not instant/quick)
- 1 cup all-purpose flour
- 1 tsp. baking soda
- ¾ cup semi-sweet chocolate chips
- Prepare two cookie sheets with parchment paper, set aside.
- In a large bowl, mix egg, melted coconut oil, both sugars, vanilla, cinnamon and salt until fully combined. Add in shredded coconut, oats, flour and baking soda; mix. Fold in chocolate chips firmly to ensure they stick to the dough.
- Roll down into slightly flattened balls, pressing to keep the chocolate chips in. Place balls on the prepared cookie sheets and wrap the entire sheets tightly with plastic wrap. Refrigerate overnight (I did mine for almost 48 hours and they were great). This dough must be refrigerated to solidify the coconut oil.
- After refrigerating, preheat oven to 350 degrees F. Remove plastic wrap and bake cookies on their baking sheets for about 10-11 minutes or just until edges have set, even if middles of cookies are slightly unbaked.
- Let sit on baking sheet for 5 minutes, then transfer to a wire rack to cool. Once cool, place in airtight container for up to 5 days.
Adapted from Averie Cooks.
1 egg = $0.15
1/2 cup melted coconut oil = $1.00
1/2 cup brown sugar = $0.36
1/4 cup granulated sugar = $0.05
1 tbsp. vanilla = $0.45
1 tsp. cinnamon = $0.04
Pinch of salt = $0.01
1 cup sweetened shredded coconut = $1.25
1 cup large flake oats = $0.26
1 cup all-purpose flour = $0.14
1 tsp. baking soda = $0.02
3/4 cup semi-sweet chocolate chips = $1.75