Toasted coconut double chocolate chip cookies

Hello internet peeps! How’s life? I know mine has been pretty boring, but I suppose that’s good in the grand scheme of things. School’s almost over. I took the AP Bio test—which was stressful as fuck, but now it’s all over and I don’t have to worry about things like, say, what an action potential is anymore. I can’t say I’ve been baking much lately, but that’s mostly because I’ve been trying to eat a little healthier and reducing the amount of cake I consume is definitely part of that. Unfortunately.

But I still have a lot of recipes I want to share with you, these amazing, uber-chocolaty cookies among them, so here I am!

This recipe is taken from The Sweet Side of Ancient Grains, and as such they contain all sorts of healthy ingredients like oat flour, coconut flakes, and coconut oil. Which means they’re basically health food.

They are also incredibly thick and chocolaty and rich and don’t taste healthy at all. The texture is somewhat akin to a thick brownie, with pieces of toasted coconut adding a bit of chewiness into the mix. Not to mention, they’re super easy, made of just a simple dough and chilled for only 30 minutes before baking. Basically, these are perfect for weeknight baking.

Anyway. Don’t have anything else to say, so here’s the recipe.

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Toasted coconut double chocolate chip cookies

Adapted from The Sweet Side of Ancient Grains by Erin Dooner

Ingredients

170 grams • unsweetened coconut flakes • 2 cups

138 grams • oat flour (rolled oats ground up in a food processor until fine) • 1 ½ cups

168 grams • whole wheat flour • 1 1/3 cups

45 grams • cocoa powder • ½ cup

3 grams • baking soda • ¾ teaspoon

3 grams • salt • ½ teaspoon

220 grams • light brown sugar • 1 cup

150 grams • coconut oil, melted • 2/3 cup

13 grams • flaxseed meal • 2 tablespoons

90 grams • water • ¼ cup plus 2 tablespoons

120 grams • agave nectar • ¼ cup plus 2 tablespoons

4 grams • coconut extract • 1 teaspoon

170 grams • semisweet chocolate chips • 1 cup

Directions

First, toast the coconut (if desired—this is optional). I just dump the coconut in a saucepan and cook on medium heat, stirring consistently to prevent burning, until the coconut turns golden-brown. Remove from heat, transfer to a bowl, and let cool.

In a medium bowl, stir together 85 grams • 1 cup toasted coconut, oat flour, whole wheat flour, cocoa powder, baking soda, and salt. Set aside.

Stir together sugar, coconut oil, flaxseed, water, agave, and coconut extract in a separate large bowl. Dump in dry ingredients and stir just until combined. Fold in chocolate chips.

Wrap dough in plastic wrap and chill for 30 minutes, until it is no longer sticky and easy to roll into balls. Once chilled, let sit at room temperature for 5 to 10 minutes while you preheat your oven to 350 degrees F.

Roll the dough into large golf ball-sized balls and coat with remaining toasted coconut. Place balls about 2 inches apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes, until the tops are no longer wet. Let cool for 20 minutes on baking pans. Munch.

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For more awesome cookie recipes, click these links.

Cayenne macarons with chocolate ganache. For those who prefer something a little fancier.

Alfajores. Complete with homemade vegan dulce de leche!

Chocolate rugelach with cinnamon sugar. Chocolate plus cinnamon is the best.

Vanilla bean biscotti. Perfect with coffee!