Soft Oatmeal Coconut Chocolate Chip Cookies

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Description

These cookies are soft and chewy and didn’t last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn’t like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it’s a better alternative to the traditional cookie.

Ingredients

  • 1 ½ cups brown sugar
  • 1 cup solid vegetable oil-butter spread (such as Smart Balance® sticks), softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups shredded unsweetened coconut
  • 1 ½ cups whole wheat flour
  • 1 cup rolled oats
  • 1 cup dark chocolate chips
  • 1 cup chopped unsalted almonds
  • 1 tablespoon plain Greek yogurt (Optional)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat brown sugar
  3. vegetable oil butter spread
  4. and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract
  5. baking soda
  6. and salt. Add coconut
  7. flour
  8. and oats; stir until just moistened. Fold in chocolate chips
  9. almonds
  10. and yogurt.
  11. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  12. Bake in the preheated oven until golden brown
  13. 9 to 11 minutes.

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Servings: 45

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