Toasted Coconut Chocolate Chip Oatmeal Cookies.
Chewy toasted coconut chocolate chip oatmeal cookies are the perfect cookie for packing in a lunch box!
Ingredients
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ⅓ cup organic cane sugar
- ⅓ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon sea salt plus more for on top
- 1 cup certified gluten free old fashioned oats
- ½ cup unsweetened coconut flakes
- 1 cup dairy free chocolate chips
Instructions
Toast the coconut:
- Preheat the oven to 350 degrees F. Spread the coconut flakes on a cookie sheet that is lined with parchment paper. Toast the coconut for about 5-7 minutes until it is fragrant and lightly browned. Set aside to cool.
Make the cookies:
- Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy.
- Add the applesauce and vanilla extract - mix well.
- Add the gluten free flour blend, baking soda, and sea salt, mix on low speed until combined.
- Stop the mixer and stir in the toasted coconut, gluten free oats, and chocolate chips.
- Line a cookie sheet with parchment paper.
- Drop the cookie dough by rounded tablespoonfuls onto the cookie sheet. Flatten slightly with a spoon and sprinkle with sea salt.
- Bake at 350 degrees for 11-14 minutes. Let cool on the cookie sheet, then transfer with a wire rack.
- Repeat steps 7-8 with remaining dough.
Notes
Store leftover cookies in an airtight container. They should stay fresh for about 3-4 days. If you include a piece of gluten free bread for moisture, they may stay fresh for longer.
Nutrition
Calories: 137kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 3gSodium: 104mgPotassium: 30mgFiber: 1gSugar: 11gVitamin A: 180IUCalcium: 19mgIron: 1mg
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