I love the recipe for Oatmeal Coconut Drop Cookies from More from Magnolia by Allysa Torey (a must read for any baker). What do I like about this recipe- oatmeal cookies with no raisins! What would transform these cookies even more? Chocolate chips of course!
I recently converted these cookies into “Gluten Free Oatmeal Almond Coconut Chocolate Chip Cookies” and “Whole Wheat Oatmeal Almond Coconut Chocolate Chip Cookies.”
1 cup almond flour (Bob’s Red Mill, available at Whole Foods)
For the gluten free version- 1/2 cup King Arthur gluten free flour (bought mine at Whole Foods)
For the whole wheat version- 1/2 cup whole wheat pastry flour (guess where I bought it :))
1 tsp baking powder
1 tsp cinnamom (love the Ceylon Cinnamon at Penzey’s)
1/4 tsp salt
1/2 cup butter (original recipe calls for 1 cup but I think 1/2 cup works fine)
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 tsp vanilla
1 1/2 cups rolled, not quick cooking, oats
1 cup sweetened shredded coconut
1 cup mini chocolate chips (if you don’t like chocolate, any dried fruit like cranberries or raisins would work just fine)
Preheat the oven to 375°F.
Combine the flours (almond + gluten free for the gluten free version or almond+whole wheat pastry for the whole wheat version), baking soda, cinnamon and salt. Set aside.
In a large bowl, cream the butter with both of the sugars until smooth, about 2 minutes.
Add the egg and vanilla. Beat well.
Add the flour mixture to the butter mixture and beat at a low speed until completely combined.
With your mixer on low speed again, add the coconut and chocolate chips.
Drop by rounded teaspoons onto ungreased cookie sheets, leaving space for expansion.
Bake for 12-14 minutes. Do not overbake, unless you want them crispy. The cookies will continue to cook as they cool down out of the oven.
Cool the cookies on the sheets for a few minutes then transfer to a wire rack.