Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!)
The recipe Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) can be made in around 20 minutes. For 41 cents per serving, you get a hor d'oeuvre that serves 24. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 143 calories, 2g of protein, and 9g of fat per serving. 3736 people found this recipe to be delicious and satisfying. This recipe from Ambitious Kitchen requires old fashioned rolled oats, coconut oil, white whole wheat flour, and unsweetened shredded coconut. Overall, this recipe earns a rather bad spoonacular score of 23%. If you like this recipe, you might also like recipes such as Whole Wheat Bananan Oatmeal Chocolate Chip Cookies (made with coconut oil!), Chewy Carrot Cake Oatmeal Cookies (made with coconut oil + dairy free!), and Coconut Oil Dark Chocolate Zucchini Cookies.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
1/2 cup coconut oil, melted and cooled
3/4 cup coconut sugar
3.5 oz your favorite dark chocolate bar, coarsely chopped (or 1/2 cup dark chocolate chips)
1 egg
1 egg yolk
1 1/2 cups old-fashioned rolled oats
3/4 cup frozen raspberries
¼ teaspoon salt
3/4 cup unsweetened shredded coconut
2 teaspoons vanilla extract
1 cup white whole wheat flour (all purpose also works)
Equipment:
hand mixer
whisk
bowl
oven
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. In large bowl whisk together flour, oats, baking soda, and salt; set aside.In bowl of an electric mixer beat together melted coconut oil and coconut sugar until smooth. Add in egg, egg yolk, and vanilla; beat again for 2 minutes or until smooth.Stir in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly fold in coconut and dark chocolate chunks. Use a cookie scoop to gather a large rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two raspberries on top, roll dough back into a ball and place on cookie sheet. It's a bit obnoxious to do, but these cookies are quite delicious! It's best to use frozen raspberries as they have a lessened chance of bursting when you roll the dough.Repeat with each dough ball then place cookies on cookie sheet 2 inches apart and bake for 10-13 minutes or until edges just begin to turn golden brown. Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit. Transfer to a wire rack to allow cookies to cool completely. Makes 2 dozen.
Step by step:
1. Preheat oven to 350 degrees F. In large bowl whisk together flour, oats, baking soda, and salt; set aside.In bowl of an electric mixer beat together melted coconut oil and coconut sugar until smooth.
2. Add in egg, egg yolk, and vanilla; beat again for 2 minutes or until smooth.Stir in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly fold in coconut and dark chocolate chunks. Use a cookie scoop to gather a large rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two raspberries on top, roll dough back into a ball and place on cookie sheet. It's a bit obnoxious to do, but these cookies are quite delicious! It's best to use frozen raspberries as they have a lessened chance of bursting when you roll the dough.Repeat with each dough ball then place cookies on cookie sheet 2 inches apart and bake for 10-13 minutes or until edges just begin to turn golden brown.
3. Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit.
4. Transfer to a wire rack to allow cookies to cool completely. Makes 2 dozen.
Nutrition Information:
covered percent of daily need
