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?
1/2 cup of coconut oil, melted (or butter, softened – I’ve used and love 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 cup shredded coconut (I used unsweetened, but you can use sweetened)
1/2 cup chocolate chips (regular, white, or a combination of both)
1/4 cup chopped nuts (optional)
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…Print This Post
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What do you think? What is your favorite cookie? Is it healthy, and does it keep you full?