Soft Oatmeal Coconut Chocolate Chip Cookies

Soft Oatmeal Coconut Chocolate Chip Cookies

by Hugo Mercier 2 years ago
4.7 (9)
10 minutes
135.4 kcal
15.3 g carbs
Share recipe
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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
  3. 3. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  4. 4. Bake in the preheated oven until golden brown, 9 to 11 minutes.
Nutrition Facts
serving: 45 cookies
calories: 135.4 kcal
carbohydrates: 15.3 g
protein: 1.9 g
saturated fat: 3.8 g
cholesterol: 4.5 mg
sodium: 97.5 mg
fiber: 1.6 g
sugar: 7.6 g