I am back. It’s been a long couple of months studying for an exam. I feel so free. I am so excited to plan my garden and get back in the kitchen. We have had some pretty good weather here on the West Coast, flowers are in full bloom, and the days are longer. Soon we will be enjoying a bountiful of fresh, seasonal produce out of our back yard. This weekend was perfect for gardening and baking these delicious oatmeal chocolate coconut cookies.
I am not one to buy cookies, I prefer to make my own. It’s a great opportunity to spend time time with Miss E , who is always excited to help out in the kitchen. Plus, you can always trust a 5 year old opinion. My favourite cookie is an oatmeal chocolate cookie with a tall glass of milk. These cookies are soft and moist and full of coconut flavour. If you don’t like coconut you can easily substitute butter for the coconut oil. These oatmeal chocolate coconut cookies got a thumbs up and not a single crumb was left two days later.
Zest Nutrition
Yields 12
15 minPrep Time
12 minCook Time
27 minTotal Time
Save RecipeIngredients
- 2 cups of oats (gluten free)
- 1/2 cup of almond flour
- 1/2 cup of toasted walnuts
- 1/2 cup of sugar
- 1/2 tsp of baking powder
- 1/2 cup of coconut oil, melted
- 1 large egg
- 1 TBSP water
- 1/2 cup of dark chocolate chips
- 1/2 cup of unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees
- Add oats, flour, walnuts, sugar, and baking powder to food processor and pulse until well combined.
- Add egg, coconut oil,vanilla extract and water. Pulse again
- Fold in chocolate chips and shredded coconut
- Using a mini ice cream scoop portion cookies onto a lined cookie sheet
- Bake for 10-12 minutes, until nicely brown Cool on rack for 5 minutes
The one thing I love about the field of nutrition is it is ever changing. It seemed like yesterday we were telling people to restrict all saturated fats, regardless of the source. Today coconut seems to be the new “superfood”. So what’s all the hype around coconut. Personally, there are very few quality studies to start calling coconut the new “superfood”. Secondly, when it comes down to our health I strongly believe it’s the quality of our diet and lifestyle that have the greatest impact on our health. That being said lets take a look at coconut oil. Unlike, other saturated fats coconut is made of medium chain triglycerides which are digested quicker than your traditional long chain triglyceride. Now because coconut oil is metabolized differently does not mean it is “all you can eat”, in my mind we should still be eating it sparingly just like other fats. Another, benefit of using coconut oil is its fat composition makes it more heat stable than other oils for cooking (not frying). In regards to health benefits, some studies have suggested it may play a role in preventing dementia and Alzheimer’s. Finally, coconut is great for moisturizing skin. When it comes to buying coconut oil there are so many choices. Like I said before the quality of the food has the greatest impact on our health. When buying coconut oil look for virgin, unrefined, and the least processed. Cold pressed oils are processed in a heat controlled environment to keep the heat below 49 degrees Celsius. Many oils are heavily refined and do not contain any real coconut at all. Unfortunately, when it comes to labeling foods the rule are not strictly enforced and some producers are not adhering to standards.
These oatmeal chocolate cookies are very versatile. You can easily substitute the walnuts for other nuts, add fruit, or substitute coconut oil for butter. If your family is like mine, they will think your the greatest for making these delicious cookies.
Enjoy!
