02 Apr Oatmeal Almond Chocolate Chip Cookies // made with coconut oil
I made these cookies this weekend for my Steve. My darling, lactose intolerant Steve.
Because sometimes I feel bad that my, erm, lifestyle forces him to pop Lactaid like they’re Skittles. And since he’s sweet enough to be my taste-tester, even at the threat of gastrointestinal distress, I decided it was time to give his dairy-fearing tummy a break and bake something without butter for a change.
This was my first time baking with coconut oil and I must admit, I was pleasantly surprised. It’s a really great substitute for those looking to eliminate animal products from their sweets.
The texture of these Oatmeal Almond Chocolate Chip Cookies is perfection – completely unaltered by the change in fat. Their centers were just as chewy (if not more!) as any-butter based cookie I have ever baked, and the edges caramelized to a deliciously crispy golden brown. My single complaint is that coconut oil lacks the buttery flavor that gives cookies that extra oomph. Actually, in my humble opinion, it completely lacks any flavor at all. Fortunately, the combination of the oatmeal, almonds and chocolate chips in these cookies packs enough punch to make them irresistible anyway.
But, proceed with caution, while coconut oil is being touted as the new forerunner in “healthy” fats, I’m not necessarily convinced that it’s a “healthy” butter alternative. While it is plant-based, it packs just as much saturated fat as butter – 12 grams out of the 14 total per serving. So while it does have certain health benefits, the long-term effects on hearth health are still being studied. And since it’s flavorless, I recommend splurging on real butter unless of course, you’re a Steve (or vegan).
This recipe is the cookie-child of Monique over at Ambitious Kitchen. I followed her recipe almost exactly, with just a few minor alterations when it came to the additions. I cut the amount of shredded coconut in half (that’s all I had), added a half cup of almonds because they’re Steve’s favorite, and used dark chocolate chips instead of a chopped bar because again, they’re what I had on hand. I also used lactose-free milk, which I’m sure if you don’t have, can be eliminated from the recipe completely.
And if you’re looking for more great recipes like this one, hop on over to Ambitious Kitchen – Monique has several more amazing coconut-oil-based cookie recipes!
Have a great rest of your week! XO, Katie
- 1 1/4 cup quick oats
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup melted coconut oil
- 3/4 cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup slivered almonds
- 1 cup dark chocolate chips (dairy-free, if preferred)
- 2 teaspoons milk (lactose-free, if preferred)
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda and salt.
- In the bowl of a stand mixer fitted with paddle attachment (or by hand) mix together the coconut oil and dark brown sugar. Add the egg, milk and vanilla and mix until well combined and smooth.
- Add the dry mixture and mix until just combined. Fold in the chocolate chips, almonds and shredded coconut.
- Drop the dough in rounded tablespoons onto your lined baking sheet about an inch apart, flattening each with your hand to help them spread while baking. Bake for 9-11 minutes of until the edges turn golden brown.
- Cool for 5 minutes on the baking sheet then transfer to a wire rack to finish.