Healthy cookies, you say? Well, maybe not truly healthy, but they are delicious and filled with old-fashioned oats. These cookies came about from my desire to recreate the Samoa Girl Scout cookies with an oat-y twist.
The key to this recipe, besides using good quality dark chocolate, is to use a coconut oil that has a lot of coconut flavor. An extra virgin variety will have retained more flavor than some conventional brands that have been further refined. Experiment a little and find the brand that you like, to get the best results.
makes 3 dozen cookies
- 3 cups old-fashioned oats
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened dried coconut
- 1 1/4 cups brown sugar, lightly packed
- 1 cup coconut oil, room temperature
- 1 egg
- 1/4 cup water
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 cup dark chocolate, roughly chopped, or dark chocolate chips
- 1/2 cup pecans, roughly chopped
Preheat oven to 350 F. In a medium bowl, combine oats, flour, dried coconut, salt and baking soda.
In a medium bowl, stir together coconut oil and brown sugar. Add egg, water and vanilla, mix to combine.
Fold the dry ingredients into the wet. Add the dark chocolate and pecans and stir to combine.
Using a small (2 1/2 Tablespoon) scoop, form cookies on a parchment lined sheet pan. Press down to flatten. Bake 12-14 minutes, rotating pan halfway through. For best results, bake one pan of cookies at a time.
Cool 5 minutes on sheet pan, then remove to cooling rack. Cookies can be kept in an airtight container for a week.