Oatmeal Chocolate Chip Coconut Cookies

Cooking is what brought us together. The first day we spent together, we talked about what we like to do, and when we realized we both love cooking, we started discussing our favorite meals. After that, our relationship consisted of talking about, cooking and eating food together. We created our own recipes together and also helped each other perfect the ones we had before we met. Eventually we discovered that we had something else in common: we both love oatmeal chocolate chip cookies. And we have finally gotten around to making them together. We added a tasty twist, though, and decided to throw some coconut in the batter. So here it is, our favorite cookie. Just one recipe that made us become The Stolen Window.

cookie recipe


ingredients:

10 oz of Nói Síríus dark chocolate, chopped into small chunks
3 cups of organic whole wheat flour
4 cups of organic whole grain rolled oats
2/3 cup of organic wheat germ
1 teaspoon of aluminum-free baking soda
1 1/2 teaspoons of aluminum-free baking powder
1 teaspoon of sea salt
1 cup of Earth Balance butter
1 cup of organic light brown sugar
3/4 cup of pure maple syrup
2 large organic, non-fertile eggs
Seeds from 1/2 of a vanilla bean
1/2 cup of unsweetened coconut flakes
1/2 cup of organic extra virgin coconut oil

recipe:

i. Preheat oven to 350 degrees.
ii. In a medium mixing bowl, combine the flour, oats, germ, baking soda, salt, baking powder and coconut flakes.
iii. In a large mixing bowl, cream butter either by hand or with an electric mixer. Be sure not to stir any of the ingredients too much or the cookies will come out cake-y.
iv. Mix in brown sugar, maple syrup, vanilla bean and coconut oil.
v. Add eggs one at a time, stirring between each egg.
vi. Once everything is well-combined, add the dry mixture to the wet mixture and stir.
vii. Fold in the chocolate.
viii. Spoon small amounts of batter onto an ungreased non-stick baking sheet or a baking sheet lined with unbleached parchment paper.
ix. Bake for 15 minutes, then let cool for 5-10 minutes before serving.

makes 24 cookies

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