I know coconut is all the rage right now but my daughter was ahead of the curve on it. She’s always loved coconut – and she’s had me baking coconut cake for her birthdays and granola with coconut.
Why is she into coconut? When I asked her she wasn’t sure – you can picture the teenage shrug of shoulders. Maybe the taste? Maybe the texture? I think it’s because she loves anything tropical – warm beaches, warm sand, warm water – not exactly what you find along our coastline!
When she was younger, we’d buy her coconuts at the store and she’d head out the front door swinging a hammer and a fist full of nails. After pounding a nail into the coconut, she’d make a small hole and drain the coconut milk into a glass – and drink it. Then we’d cut it open and she’d eat the inside.
Chocolate Chip Coconut Cookies
This is her favorite chocolate chip cookie recipe – complete with coconut oil (expeller pressed) from Dr. Bronner’s and unsweetened coconut from Bob’s Red Mill – it’s the only brand of coconut we like. Don’t bother with the sweetened type or flakes – you won’t like it.
- 1 cup coconut oil
- 1 1/2 cups organic brown sugar
- 1 1/2 cups organic sugar
- 2 teaspoons vanilla
- 1 cup yogurt
- 4 eggs, beaten
- 6 cups whole wheat flour
- 3 teaspoons baking soda
- 3 teaspoons baking powder
- 3 teaspoons salt
- 1 cup coconut, unsweetened
- 4 cups chocolate chips, sustainably sourced + fair trade
- In a large bowl or stand mixer, cream together coconut oil, sugars, and vanilla.
- Add yogurt to the mixer.
- Crack eggs into a glass or small bowl, beat them until smooth, and add to mixer.
- Mix all wet ingredients until well combined, scraping down the sides of the bowl.
- In a large bowl, combine whole wheat flour, baking soda, baking powder, and salt. Use a whisk to mix these until well combined.
- With stand mixer on slowest setting, add dry flour mixture by the spoonful to the wet mixture. Mix until well combined.
- Add coconut and chocolate chips. Mix until well combined.
- Using a 1 Tablespoon spoon or scoop, drop cookies onto baking sheet.
- [img src=”https://gogingham.files.wordpress.com/2019/07/90af1-healthy-cookies-go-gingham.jpg” width=”585″ height=”390″ class=”aligncenter size-full” title=”Chocolate Chip Coconut Whole Wheat Cookies”]
- Bake in a 350 degree oven for 13-15 minutes.
We don’t buy ‘store bought’ cookies or any baked goods – any longer. We used to, but now I know exactly what’s in our food when we bake it ourselves and where it came from. I like having treats on hand for hungry kids – and especially baked goods that don’t have lots of preservatives and other chemicals with names that are difficult to pronounce. Our recipes have less sugar than most but I think we’ve all gotten too used to having overly sweetened foods.
Don’t be afraid of how many cookies these make. They’re excellent after freezing. If you’re looking for a cookie to send along with the track team (or other sport team!), these are it. They got rave reviews.
And, they’re excellent dunked in milk or coffee – and I would know about that.
Do you like coconut? Ever pounded holes into a coconut? Have you baked with coconut oil?
Go Gingham related links:
Homemade chocolate chip cookies – I swear these are almost health food!
Betsy’s best brownies – our chicken who is no longer with us
Delicious cake to make with apples – excellent cake
The easiest applesauce ever – seriously