Coconut-ty, chocolate-y and oat-y all at the same time, these beauties are crispy on the outside and chewy on the inside, and bursting with shredded coconut and dark chocolate chips. Rather like a Bounty bar crossed with a macaroon in biscuit form!
Perfect with your morning cuppa (they are breakfast compliant because of the oats, obv), your 4pm cuppa or your evening cuppa.
Oh, and they’re gluten-free and dairy-free (no butter, just coconut oil!) and you would never ever guess. I don’t think my boyfriend believes me.
Coconut choc chip cookies
Makes 20 cookies
– 120ml coconut oil, melted (plus extra for greasing)
– 135g caster sugar
– 1 large egg (free-range please), beaten
– 1/2 teaspoon vanilla essence
– 85g gluten-free plain flour (I use Doves Farm), sifted
– 85g (gluten-free certified) oats
– 1 teaspoon gluten-free baking powder
– 80g desiccated coconut
– pinch salt
– 75g dairy-free dark chocolate chips
Whisk together the coconut oil, sugar, egg and vanilla in a large bowl. Stir in the flour, oats, baking powder, coconut, salt and chocolate chips until combined.
Form into a square-ish slab, wrap in clingfilm and pop in the fridge to cool for about an hour. Tip: Leave time for this if you can as chilling helps the dough firm up a bit so your cookies don’t spread too thinly in the oven.
Preheat your oven to 180°C and grease a large baking tray with coconut oil.
Roll the dough into balls (about 3 cms in diameter) with your hands and arrange on the tray, spaced about 5cm apart. Tip: I find the easiest way to do this is to cut the slab of dough into four strips and then to divide each strip into five squares. Then just roll each cube into a ball!
Bake for about 12 minutes, until just turning a light golden at the very edges. Leave to cool for a couple of minutes on the tray and then carefully (they will be delicate) transfer onto a wire rack to cool.
Will keep for over a week in an airtight container – good luck making them last that long…
Sources: Recipe and photos by pip & little blue.