The shredded coconut and oats in those cookies make the pretty chewy, and coconut oil also provides extra coconut flavor that in reality comes through. I apologize in case you aren’t into coconut, but perhaps those will change your thoughts?!

My favourite a part of those cookies are the puddles of chocolate from the chopped chocolate chunks. It in reality seeps into the cookie in order that with each chew you get a layered taste profile that’s truely unforgettable.

 

Chewy Chocolate Chunk Coconut Oatmeal-Cookies

 

Ingredients

  • 1 cup all-purpose flour
  • 1 cup quick oats or regular rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup melted and cooled virgin coconut oil
  • 1 cup packed dark brown sugar (light also works)
  • 1 egg + 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 (3.5oz) 70% dark chocolate bar, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.

  3. In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.

  4. Add in flour and oat mixture to the wet ingredients; mixing until well combined. Fold in shredded coconut and chocolate chunks. Let dough sit for 5 minutes before baking.

  5. Drop dough with cookie scoop or by large rounded tablespoons onto prepared cookie sheet. Bake 9-12 minutes or until edges just begin to turn a golden brown. Do not over bake; we don’t want crispy cookies! Remove from oven and let cool for 5 minutes on baking sheet, then transfer to wire rack to finish cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.

    View full recipes at ambitionkitchen

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