Coconut Chocolate Chip Oatmeal Cookies (Vegan Optional)

ByTessa B.

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This coconut chocolate chip oatmeal cookie recipe will probably be the best you’ll ever have!

The coconut is subtle but adds the extra flavor that makes it oh so delicious. It is easy to turn the recipe vegan-friendly by simply replacing the eggs with either two flax eggs or two chia seed eggs. Or try one of each. There is also an optional 1-2 tablespoons of milk that can be substituted with water or your favorite dairy free milk instead. With so many vegan substitutes for available for chocolate chips, making this recipe vegan is a breeze, (we recommend these organic chocolate chips.) Rather than chocolate chips, you can easily substitute with extra nuts, seeds or dried fruit.

Two tried and true ways of enjoying these cookies are either fresh out of the oven or thawed for 10 minutes after being frozen. The gooey center starts to melt in your mouth. And sometimes you forget about them in the freezer; only find a delicious little surprise waiting for you in the dark frozen depths of your freezer.

These coconut chocolate chip oatmeal cookies are sure to be a hit at home with the family or at any holiday or birthday party.

WET INGREDIENTS:

1 cup coconut oil or butter (We like Viva’s Organic Extra Virgin Olive Oil)

1 1/4 cup brown sugar

12 cup granulated sugar (or coconut sugar)

2 eggs (I use 1 flax egg and 1 chia seed egg)

2 tblsp water or milk

2 tsp vanilla extract

DRY INGREDIENTS:

1 3/4 cup flour (I use 1 cup whole wheat flour and 3/4 cup all purpose flour)

1 tsp baking soda

1/2 tsp salt

3 cup oats

2 cup chocolate chips

1 cup shredded coconut

1 cup walnuts (optional)

1 cup chopped dates (optional) 

First, mix all of the wet ingredients together. Start by creaming the coconut oil and sugars. Then add the eggs, vanilla and milk/milk substitute.

Next, prepare the dry ingredients. This includes the flour, baking soda, salt, oatmeal, coconut, chocolate chips and the optional walnuts and/or dates (or any dried fruit of your choosing.)

Thirdly, stir it all together.

And finally, make the dough into balls and squish them down with a fork. This makes for perfect sized circular cookies.

Preheat oven to 375 degrees. The cookies bake for 10-12 minutes.

Although still indulgent, these cookies pack a healthy fiber punch with the oatmeal and shredded coconut. Also, if you opt for the vegan egg options you add extra fiber, protein and healthy omega-3 fats. Every little bit counts! 

Tessa is currently based out of Montreal, QC Canada with eyes set on a move across the globe in the near future. She has a passion for learning and building streams of income and is striving for the digital nomad life.

Tessa has experience in finance, as she worked in the film industry in the accounting department for 10 years.

Tessa loves traveling and creating art and is busy soaking up everything she can to make her a better artist.

Tessa is sharing her journey with print on demand, specifically on Zazzle and Spoonflower, on her new website profitsunraveled.com