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Healthier Coconut Oatmeal Chocolate Chip Cookies

October 1, 2014 by

coconut-oatmeal-cookies

This is a cookie I can feel good about!

Well, truth be told, I’m not sure there is a cookie I can’t feel good about. Unless they have walnuts or pecans in them. Walnuts and pecans do bad things to me. Feel free to add them to yours, but don’t invite me over.

Anyway, back to the good cookies…

Not only do these cookies taste delish, but they are chock full of healthy, filling ingredients like coconut, oatmeal, whole grain flours, and Craisins.

They also have butter, sugar, and chocolate chips, but did I mention coconut, oatmeal, whole grains, and fruit?

I actually don’t have a problem with butter, but I did cut the sugar and the chocolate chips in half. See? We can feel good about these cookies! Let’s stop chatting and start baking, shall we?

The Members

1/2 cup of coconut oil, melted (or butter, softened – I’ve used and love both!)

1/2 cup of sugar (granulated or brown – I have used both)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 egg (or flax or chia egg replacer)

1 teaspoon vanilla extract

1 1/4 cup flour (I use whole wheat pastry flour, all-purpose, or a blend of both)

1 cup rolled oats (I used regular, but quick-cooking work)

1 cup shredded coconut (I used unsweetened, but you can use sweetened)

1/2 cup Craisins (or raisins)

1/2 cup chocolate chips (regular, white, or a combination of both)

1/4 cup chopped nuts (optional)

The Method

Preheat oven to 325 degrees (unless you are using a countertop convection oven).

With an electric mixer, blend coconut oil (or butter) on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and cinnamon. Beat until combined, scraping the sides of the bowl, as needed.

Beat in egg (or replacer) and vanilla. Beat in as much of the flour as you can. Fold in remaining flour, if necessary. Add oats, coconut, Craisins (or raisins), and chocolate chips. Stir until combined.

(If you are baking with a countertop convection oven, turn your oven on to 300 degrees) Using this handy scooper, place cookies on an ungreased cookie sheet 1 1/2 inches apart. Bake for 5 – 8 minutes, or just until cookies start to brown.

*My beautiful cousin, Karine, who makes the best cookies in the world, tells me that the secret to a soft cookie is to bake it at a lower temperature and for less time. (I sure hope it’s okay that I just put your secret all over the internet, Karine!?)

Allow cookies to cool on the cookie sheet for a few minutes before transferring to a cooling rack.

This recipe was adapted from Better Homes and Gardens New Cook Book (Ranger Cookies). I highly recommend this basic cookbook as it is one I reach for often. It would make a wonderful addition to any kitchen and a perfect gift for a new bride.

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.

If you’re looking for a healthy cookie that keeps you full, this is the one. But don’t take my word for it…

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Shared at Party In Your PJsCreate With Joy, The Art of Homemaking Mondays, Munching Mondays, Mix It Up MondayTasty Tuesdays, & Cornerstone Confessions.

Also at The Wednesday Round-Up, Miz Helen’s Country CottageThe Pin It PartyThe Deliberate Mom, the Let’s Get Real Link Party, Women With Intention, & Flour Me With Love.

shortbread-cookies

 

You might also enjoy:

Lemon Coconut Shortbread Cookies (with variations)

 

What do you think? What is your favorite cookie? Is it healthy, and does it keep you full?

28 Responses to Healthier Coconut Oatmeal Chocolate Chip Cookies

    • Heather

      They are relatively soft and they freeze well. My preference is to freeze the cookie dough so that I can bake the cookies fresh. Perhaps I need to add this to the post. I use the cookie scoop and place the dough balls on a cookie sheet that I place in the freezer for an hour or two. When they are frozen, I place them into a freezer bag and bake as desired. I hope this helps, Bonnie. Let me know if you have any more questions. Blessings.

      • bonniesteinborn

        Wow — I never thought of freezing the dough in scoop form == Fantastic idea. I just bake the entire batch and freeze the cookies == saves having to warm the oven again. I am really not into soft cookies == Not that I eat many of my own. However – I am a crunchy person from the word GO:)

        • Heather

          These offer a crunch from the coconut and the oatmeal, but they are softer than a crisp cookie. I prefer to bake them fresh, even though I do have to heat up the oven again. I just like them better that way as they are warm. I hope you try them and enjoy them, Bonnie.

    • Heather

      Olive oil used to be my go-to oil, but now it’s coconut. I love the flavor and the fact that it is excellent for higher temperatures. These are great cookies for the kids, Pam, because they stay full as opposed to eating a plain chocolate chip cookie. That’s the reason I make this cookie more than any other.

  1. Miz Helen

    What a great Chocolate Chip Cookie. Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. JES

    We are a big cookie family and your oatmeal recipe looks right up our alley! Thanks for sharing on the Art of Home-Making Mondays! One more recipe of yours to pin 🙂

  3. thebetterbaker11

    Love Love Love! I can’t wait to try these. I’m such a cookie monster and don’t have to feel the guilt in eating more than one of these at a time. =) I’ve already pinned them to two of my boards. Keep em coming!

    • Heather

      Thanks so much for the pins! These are the most often made cookie in my home. Healthy, filling, and delicious! Sure wish we could eat them in person over a cup of coffee. 🙂

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