Healthier Coconut Oatmeal Cookies
Coconut is officially my new obsession! I have been using it for everything… even cooking. Unrefined coconut oil has been a great substitute for vegetable oil and butter. In this recipe it replaces the butter that you would normally find in a cookie and, paired along with the two natural sugars and rustic sprouted spelt flour, it creates really interesting layers of flavor.
I have been testing out healthier alternatives when it comes to baking and this recipe has 4 of my favorites: coconut oil, evaporated cane juice, turninado sugar, and sprouted spelt flour. If you can’t find these in the grocery store you many have to seek out a health food store or buy them online. I also recommend using unsweetened coconut because it has a natural sweetness to it that isn’t masked by fake sugar like regular sweetened coconut.
These cookies are soft on the inside with a bit of crunch from the turbinado sugar and browning on the outside. They are not overly sweet but a bit rustic and unpretentious.
*Be careful not to over-mix this batter because it will create a tough cookie*
Here’s what you need:
2 3/4 cup flour
(I liked using
, but if you can’t find it you can use whole wheat and/or unbleached all-purpose)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (I like kosher)
1 cup shredded unsweetened coconut (I like
1 cup old fashioned oats
1 cup unrefined coconut oil, measured solid then melted and cooled
1 cup evaporated cane juice (or regular sugar)
1 cup turbinado sugar (coconut sugar or brown sugar can replace this)
2 eggs, room temperature
2 teaspoons vanilla extract
Here’s what you do:
*Preheat your oven to 350 degrees
*In a large bowl combine all of the dry ingredients: flour, baking soda, baking powder, salt, coconut, and oatmeal
*Whisk to combine
*In a large bowl with a hand-mixer or in your stand mixer, combine the coconut oil, both sugars, and eggs until light and fluffy
*Add the vanilla and mix
*Slowly add the flour mixture
*Mix until just combined… careful not to over-mix
*Scoop about a heaping tablespoon size amount onto a baking sheet lined with parchment paper
*Space them about 2 inches apart
*Bake 8-10 minutes or until slightly browned
*Let cool completely…. if you can wait that long!
Everyone who has tried these has loved them!
No one would know that it is a healthier cookie unless you told them and I know I shouldn’t endorse eating cookie dough…. but the dough is addicting!