Monday, March 31, 2014

Coconut Chocolate Chip Cookies

Since dialing back the dairy for Little Man's eczema, I've been reticent to cook. Using milk and butter- it's a staple! But this cookie recipe uses a load of coconut oil instead of all that or yogurt. There is a tad bit of milk, but I'm looking the other way on that one.

After taking them out of the oven, I gleefully downed more than I am admit to. They are DELICIOUS, guys. And since I was making it on the fly, I was none too interested in proper measuring, so my recipe is a bit different, indeed I didn't have any fancy chocolate, just a mostly eaten bag of regular semi-sweet chocolate chips.

1 1/4 c. flour
1 1/4 c. oats (original recipe calls for quick oats, and I'm pretty sure that's not what I have)
1 tea. baking soda
1/4 tea. salt

3/4 c. melted coconut oil
3/4 c. brown sugar
1 egg
1-2 tea. vanilla extract (I like my cookies on the less vanilla-d side)
2 tea. milk
1 c. shredded coconut (sweetened is fine- and all I had)
Some chocolate chips- however much you want to use. I probably had 1/2 cup left

Preheat oven to 350.

Mix the flour, oats, baking soda, and salt in an extra bowl. Then set aside.

In a larger bowl blend the coconut oil and brown sugar. Beat in the egg, then vanilla, lastly milk. Slowly mix in the dry ingredients and add in the shredded coconut, then the chocolate. Spoon onto an ungreased sheet, bake for 9-11 minutes. Don't over do it, they should be chewy!

Then enjoy. Your entire house will be filled with the smell of coconut for hours, so enjoy that as well.