Chewy Coconut Chocolate Cookies

Bursting with coconut, chocolate chips, and walnuts, these cookies are soft, chewy, and delightful.  Made with whole wheat flour and oats, they are 100% whole grain.  A healthier alternative for dessert!

Cookies are quite possibly my very favorite dessert.  There is nothing I love more than baking cookies.  Whenever I am stressed out, I bake cookies.  Need cheering up?  I bake cookies.  Want to celebrate?  I bake cookies.  You get the picture.  These chewy coconut chocolate cookies (say that five times fast) are SO good, especially when you need a chocolate fix.  

My mom used to make these for Christmas growing up, and I don’t think I gave them the attention they deserved because there were too many other cookies around competing for my attention.  Then, the other day when I was looking for a cookie that would be a good base for an ice cream sandwich, these came to mind.  The chocolate, coconut, and walnuts blend together in chewy perfection, and these are blissful! I ended up enjoying them so much they never made it to the ice cream sandwich part of my plan. 🙂

Chewy Coconut Chocolate Cookies

• Author: Kalee
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 1.5 dozen 1x

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Ingredients

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 2 T flaxseed meal
• 5 T water
• 1/3 cup melted semisweet chocolate chips
• 3/4 cup packed brown sugar
• 1 T vanilla extract
• 2 T milk of your choice (I used 1%)
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1/2 cup chocolate chips

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Instructions

1. Preheat oven to 350 degrees F. Mix flaxseed meal and water* together and let sit for a few minutes. Pulse oats in a food processor until they are a fine powder. In a large mixing bowl, combine flour, oats, baking soda, salt, butter, flax/water, melted chocolate, sugar, vanilla, and milk. Beat on medium speed until well combined. With a spoon, stir in coconut, walnuts, and chocolate chips. On a greased baking sheet, spoon heaping tablespoons of dough about 3 inches apart. Bake 12-15 minutes, until lightly browned. Enjoy!

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Notes

*You can substitute 2 eggs for the flax/water mixture if you prefer