Soft Oatmeal Coconut Chocolate Chip Cookies recipe

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Ingredients

1 ½ cups brown sugar
1 cup solid vegetable oil-butter spread (such as Smart Balance® sticks), softened
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups shredded unsweetened coconut
1 ½ cups whole wheat flour
1 cup rolled oats
1 cup dark chocolate chips
1 cup chopped unsalted almonds
1 tablespoon plain Greek yogurt

Nutrition Info

135.4 calories
carbohydrate: 15.3 g
cholesterol: 4.5 mg
fat: 8.2 g
fiber: 1.6 g
protein: 1.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 97.5 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats, stir until just moistened. Fold in chocolate chips, almonds, and yogurt.

  3. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.

  4. Bake in the preheated oven until golden brown, 9 to 11 minutes.

Recipe Yield

45 cookies

Recipe Note

These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.

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