Oat and Chocolate Coconut Cookies

These cookies are light and delicious, which makes them a good match for the Singapore heat and humidity (unless of course, you eat too many, which is entirely possible given how good they are). But, you don't need to live in the tropics to try out this cookie recipe - one bite of these babies and you will be coming back for seconds.

I created this cookie recipe just after giving birth to baby N. I was looking for a recipe which was full of crispy oats and chocolate, but without dairy. I also chose to create a recipe which was gluten free (but that was more of a personal preference) because I enjoy baking with coconut, almond and other nut flours, mainly because they have more flavor and texture than regular, all-purpose flour. The result is a moist, chewy cookie.

Oat and coconut cookies (makes about 18-20 cookies)

ingredients

• 1 1/2 cups whole, rolled oats

• 1 cup of unsweetened, flaked coconut (you can use sweetened coconut if you prefer a sweeter cookie and you may also use shredded coconut if you prefer, I just happen to like the texture of flaked coconut)

• 1/2 cup coconut or almond flour (I used coconut flour)

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 cup melted coconut oil (I usually take for granted that my coconut oil is always melted living in a hot and humid climate)

• 2 eggs

• 1/2 cup brown sugar or pure coconut sugar (I love the flavor of dense coconut sugar but it may be difficult to find)

• 1/4 cup white sugar

• 1 tsp vanilla extract (pure vanilla extract tastes best, but it is not necessary)

• 1 cup of chopped chocolate chunks or chocolate chips (I like to use 70% cacao but use whatever kind you like best)

Directions

1. In a small mixing bowl, combine the oats, coconut, baking soda and salt and mix well.
2. Using a larger mixing bowl, mix together the coconut oil, brown sugar or coconut sugar, the white sugar and the vanilla extract. Once blended, whisk in the eggs.
3. Add the dry ingredients to the wet ingredients, gently mixing in the dry ingredients until combined. Stir in the chocolate chunks/chips.
4. Preheat your oven to 175 C or 350 F. Line a baking tray with baking paper and either using two spoons or a small cookie scoop, spoon the cookies onto the baking paper (I prefer my scoops on the smaller side but again, this is just personal preference). Be sure to leave about an inch between your cookies so that they have room to expand in the oven. Bake cookies for 8-11 minutes (smaller scoops will need less cooking time). As a general rule, I always keep an eye on the color of the cookie, rather than the clock, to check for doneness. Once the cookies are slightly golden brown on top, they are probably done.