These chewy, coconut oatmeal cookies are bursting with chocolate chips (and they're vegan too!)
Notes: You can purchase vegan chocolate chips online or look for high quality dark chocolate that doesn't contain dairy or animal products and then chop it into chunks. For example, Dandelion Chocolate's single origin bars are made from just cacao and sugar.
Whole wheat flour can replace 1/4 cup of the all-purpose flour.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
- 3/4 cup (5 1/4 ounces) packed light brown sugar
- 1/2 cup canola oil
- 2 tablespoons agave nectar
- 1/2 teaspoon salt
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 1 cup (5 ounces) all-purpose flour
- 1 cup rolled oats
- 1/4 cup desiccated coconut
- 1/4 teaspoon baking soda
- 1 1/4 cup chocolate chips (see note)
Adjust rack to middle position and preheat oven to 375°F. Line baking sheet with parchment paper.
In large bowl, whisk brown sugar, oil, agave, salt, water, and vanilla until combined. Stir in coconut, flour, oats, coconut, baking soda, and chocolate chips until combined.
Scoop onto baking sheet, spacing evenly apart and gently press to about 3/4-inch thick. Bake until lightly golden and just set, about 10 to 12 minutes. Cool on pan 10 minutes, then transfer to cooking rack to finish cooling.