Moist, chewy cookies loaded with oats, shredded coconut, and chocolate chips. Made with coconut oil instead of butter, these delicious cookies are dairy free!
Hello, friends! Sorry I disappeared for a couple weeks. We’ve had a lot going on over here. Our daughter, Juliette, turned one, we had a beautiful party for her (more on that soon!), we took a vacation to San Diego, and we’ve spent lots of time with family. It’s been great!
So, back to the big news in our world – Juliette turned one! I can hardly believe it. How are we here already? I have been fortunate enough to breastfeed our sweet girl this past year. It has been such a meaningful experience for me, and I am so proud of how far we’ve come.
I’m in the beginning stages of weaning her, and I am equally relieved and saddened. Relieved that we made it a whole year, and saddened that the end of nursing feels like the end of her babyhood. For the most part our breastfeeding journey as been smooth sailing, but breastfeeding did carry its challenges.
Back when Juliette was 5 months old she started having minor gastrointestinal issues. Since she was exclusively breastfed, her pediatrician suggested I eliminate all dairy from my diet to see if that would help her. Fortunately it did help, but that meant I could not have any dairy. None. No butter, milk, cheese, yogurt, ice cream, sour cream, etc. I consume a fair amount (ok, a lot) of dairy products, so it was difficult for me to eliminate that whole food group from my diet. I was determined to find dairy free foods that tasted just as good as their dairy filled counterparts.
In an attempt to satisfy my sweet tooth, I found this recipe for Coconut Oat Chocolate Chip Cookies. They are made with coconut oil instead of butter, and they are filled with hearty oats, sweet coconut, and rich chocolate chips. They have crisp edges and chewy centers, and they are absolutely amazing. You won’t even miss the butter!
I’ve made this recipe multiple times since I first tried it last year. These cookies have been met with rave reviews by friends and family. Although I’m back to eating an unrestricted diet, this recipe is still in a regular rotation at our house.
Bonus: If you’re a nursing mama, oats are shown to help increase milk production. Grab a couple cookies to nibble on to help you nourish that sweet baby of yours. Enjoy every minute; it goes so fast. 🙂
- 1¼ cup old fashioned oats
- 1¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ coconut oil, melted and cooled slightly
- ¾ cup brown sugar
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 2 teaspoons milk (almond milk or coconut milk can be substituted)
- 1 cup sweetened, shredded coconut
- ¾ cup semisweet chocolate chips, divided (use dairy free if necessary)
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- In a large bowl, combine oats, flour, baking soda, and salt. Set aside.
- In a separate large bowl, using a hand mixer or stand mixer, beat coconut oil and brown sugar until combined. Add egg, vanilla extract, and milk, beating until smooth. Add the dry ingredients and mix until well combined. Stir in the shredded coconut and ½ cup chocolate chips.
- Drop dough by the heaping tablespoon (I used a 1½ tablespoon cookie scoop) onto prepared baking sheets. Flatten the mounds of dough slightly. Press the remaining ¼ cup of chocolate chips onto the tops of the cookie dough. Bake for 9-10 minutes until the edges are beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.