A new and pareve twist on a favorite classic, these chewy oatmeal coconut chocolate chip cookies will make you nutty for coconut.
- 1 cup (200 grams) coconut oil
- ½ cup (100 grams) granulated sugar
- ¾ cup (147 grams) brown sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste (see Kitchen Tips for substituting vanilla extract)
- 1½ cups (191 grams) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (99 grams) rolled oats, toasted
- ¾ cup (78 grams) shredded sweetened coconut, toasted
- 8 ounces (227 grams) semisweet chocolate chips, Trader Joe’s, Valhrona or Scharffen Berger preferred
- In the bowl of a stand mixer fitted with a paddle attachment, add the coconut oil with the sugars and beat on medium speed until light and fluffy, about 4 to 5 minutes. Whisk the eggs and vanilla bean paste together and add to the coconut mixture, scraping down the sides of the bowl as necessary.
- Sift the flour, baking soda, baking powder, and salt together. Add half of the flour mixture to the coconut mixture on low speed, scraping down the sides and bottom of the bowl. Add the remaining flour mixture, beating until just combined. Add the oats, coconut, and chocolate chips, mixing on low speed just until evenly distributed. Chill the dough in the bowl for 1 hour before proceeding.
- Preheat the oven to 325°F degrees. Roll the dough into 1-inch balls and place on parchment paper-lined cookie sheets 2 inches apart. Bake 10–12 minutes, rotating the sheet pans half way through, until cookies are golden around the edges and the middle just begins to set. Cool on a wire rack before enjoying.
- In this instance, vanilla extract can be substituted one for one with the vanilla bean paste because the amount is 1 teaspoon.