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. 🙂Print
- 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
- 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!
*You can substitute 2 eggs for the flax/water mixture if you prefer