Ingredients

The following ingredients have 9 Servings
  • 1/2 cup coconut oil (melted OR coconut butter)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup old fashioned whole rolled oats (not instant or quick cook oats)
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 3/4 cup sweetened coconut flakes
  • 1/2 cup semisweet chocolate chips
  • 2 oz semisweet chocolate (chopped, OR bittersweet chocolate )
  • sea salt (for sprinkling )

Instruction

  • In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar and vanilla extract, beat until smooth. Add the egg and mix until combined.
  • In a small mixing bowl whisk together the oats, flour, salt and baking soda. Gradually add the dry ingredients to the wet ingredients mixing just until combined. Fold in the chocolate chips, chopped chocolate and the coconut.
  • Using a standard size cookie scoop portion the dough and roll into smooth balls. The chocolate may not stay in place, but just be forceful. Place balls of dough onto a plate or sheet and sprinkle with sea salt. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees Fahrenheit, line baking sheets with parchment paper or baking mats. Place 12 cookies on a sheet. Place in the oven and bake for 10-11 minutes, being careful not to overbake! The cookies will look soft and slightly underbaked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 2-3 minutes before transferring to a wire rack to cool completely.