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

One Degree Sprouted Spelt Flour

, 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

Let’s Do.. Organic

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!