Thursday, March 31, 2011

Oatmeal Coconut Chocolate Chip Cookies

my name is page and i'm addicted to chocolate. or, if i'm being truly honest, sweets in general. my day isn't complete until i've had a little treat.

ok, now that it's off my chest, i am free to nibble on my favorite lindt dark chocolate with sea salt and formulate my next baked good post.

i have noticed something here at good clean fun. the dessert recipes get more love than any other recipes. a lot more. i guess the general population is like me. desserts get them more excited than say, chicken. desserts get consistently more page views and comments. plus, i get requests for desserts more than main courses or sides.

so, i'm guessing that after 4 non-dessert posts, the majority of you all are ready for some sweets. the good news is that this dessert is not only sweet, it includes chocolate, comes in cookie form, and is actually on the healthy side.

look out my friends, there's a new dessert in town. these cookies have oatmeal, coconut, dark chocolate chips and taste amazing. they satisfy my craving for an after dinner sweet (or let's be serious, an afternoon treat) without any guilt. ok, i also ate 3 for breakfast - they were delicious with coffee and strawberries. hey, don't judge me! i admitted i have a problem, isn't that the first step?

Oatmeal Coconut Chocolate Chip Cookies
makes 3 1/2 dozen cookies 
adapted from everyday inspirations

1 large, ripe banana,  mashed
1 tsp vanilla extract
1/2 tsp vanilla bean paste
2 tbs melted butter
1/2 cup no sugar added applesauce
1 egg
2 tbs brown rice syrup
2 cups rolled oats
1 cup whole wheat pastry flour
1/2 cup unsweetened coconut, shredded
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

preheat oven to 350 degrees F.

stir together banana, vanilla, applesauce, egg, butter, and brown rice syrup.

in a separate bowl, stir together oats, flour, coconut, cinnamon, salt, and chocolate chips. add dry ingredients to wet ingredients and stir until well combined.

drop tablespoons of dough onto parchment lined baking sheets (cookies don't spread much). bake for 10-12 minutes. cool on rack and store in airtight container.


  1. second important step would be to see what the so called--unofficial taste tester has to say about them!

  2. The only thing that could make these better is a little flaked sea salt on the top. I ALWAYS do that with my chocolate chip cookies (both coarsely-flaked salt in the batter and on top) ever since having Salty Oats cookies from Teaism here in DC. (Guilty pleasure).

    I have never gotten more compliments on my chocolate chip cookies than when I did the coarse salt in the batter - I think the POW of salt really hightens the chocolate and sugar rather than a more mellow, blended saltiness.


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