Coconut Oil Chocolate Chip Oatmeal Cookies

By srumbel

Soft and chewy classic chocolate chip oatmeal cookies, made with coconut oil instead of butter!
from sunnysideups.org

Ingredients

• 1 and 1/3 cup All-Purpose Flour OR Better Batter Gluten Free Flour
• 1 and 1/3 cup Old Fashioned Oats
• 1 teaspoon Cinnamon
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/3 cup Melted Coconut Oil (measure in liquid state)
• 1 cup Dark Brown Sugar
• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cup Chocolate Chips

Details

Preparation time 10mins
Cooking time 21mins

Preparation

Step 1

In a large bowl, toss together Flour, Oats, Cinnamon, Baking Soda, and Salt. Set aside.
In another large bowl, whisk together Coconut Oil and Dark Brown Sugar until everything is moistened. Whisk in Egg and Vanilla.
Pour dry ingredients into bowl of wet ingredients, and stir very well until combined. Dough will be very thick, but do your best to get everything mixed together. Fold in Chocolate Chips.
Cover bowl tightly with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
When ready to bake, remove dough from refrigerator. Depending on how long dough was refrigerated, it may need to sit at room temperature for a few minutes to slightly warm up.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Using your hands, press dough into golfball-sized balls and place on baking sheet. After chilling, dough will be crumbly, but the warmth from your hands will help the dough stick together.
Bake for about 9-11 minutes, until lightly golden. Cookies may look slightly underbaked, and this is what you want! Allow cookies to cool on the pan for an additional 7-8 minutes before removing to a wire rack to cool completely. (If the cookies do not spread very much during baking, you may slightly press down on the centers of the warm cookies to help flatten them.)
Makes 18-21 cookies.
Store cookies in a tightly sealed container at room temperature for up to 1 week. Cookies freeze well in a ziplock freezer bag for up to 3 months.

Serves: 20