Soft and chewy classic chocolate chip oatmeal cookies, made with coconut oil instead of butter!
Woohoo it’s Friday!!
And even more amazing, it’s the first Friday in August! Can you believe that?? Pretty much all of the schools in my area have started, which is a sign that summer is ending!
I have to tell you, I’m especially looking forward to cooler weather to run in…with nighttime lows only getting to 90 or so in my area for the last few months, running can get pretty ugly—even if it’s 5 or 6 am, when I usually head out! (A runners gonna run..) I know in all those “exercising outdoors in the summer” articles and tips, the authors will tell you to do things like, “exercise first thing in the morning”, and “stay in the shade during exercise”….but those people must have never lived in Phoenix! Reminder: nightly low—90 degrees, and it’s usually over 100 by 7am….and shade? Are they talking about the shadow from that light post at the end of the block? Haha.. Are you guys finding it as hard as I am to fight through this summer’s heat?
This morning’s run…I swear my legs must’ve turned into lead! It was bad! Somehow I made it all the way, but I can’t tell you how much I’m looking forward to cooler mornings! And now I’m extra looking forward to teaching tonight’s Group Centergy class at the gym…it’s one of those classes that my body just seems to crave and need, especially on days like today! Goodbye summer, please please take this heat away with you when you go!
Anywhoo…back to cookies!
Coconut Oil Chocolate Chip Oatmeal Cookies.
Keepin it classic today with my own take on this oatmeal favorite!
Coconut Oil swaps in for the butter in this recipe, making these dairy free, with an option for gluten free as well, with the use of gluten free oats and Better Batter Gluten Free Flour (Find it on Vitacost or Amazon)!
Since the recipe does call for melted coconut oil, it will require at least 3 hours of dough chilling (so that the cookies don’t spread like a pancake, expand past the pan sides, and burn on the bottom of the oven. Yikes-done that before!), so plan a little time ahead for refrigerating the cookie dough!
The cookie dough is pretty thick when stirring (use those strong biceps!!), and is crumbly after chilling; it will stick together though, as you use your warm hands to press the dough into balls. And the result? Soft, chewy oatmeal cookies, warm from the oven, with melty chocolate chips oozing all over your fingers…Warning: these’ll disappear fast!
- 1 and ⅓ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 and ⅓ cup Old Fashioned Oats
- 1 teaspoon Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ⅓ cup Melted Coconut Oil (measure in liquid state)
- 1 cup Dark Brown Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1 ½ cup Chocolate Chips
- In a large bowl, toss together Flour, Oats, Cinnamon, Baking Soda, and Salt. Set aside.
- In another large bowl, whisk together Coconut Oil and Dark Brown Sugar until everything is moistened. Whisk in Egg and Vanilla.
- Pour dry ingredients into bowl of wet ingredients, and stir very well until combined. Dough will be very thick, but do your best to get everything mixed together. Fold in Chocolate Chips.
- Cover bowl tightly with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
- When ready to bake, remove dough from refrigerator. Depending on how long dough was refrigerated, it may need to sit at room temperature for a few minutes to slightly warm up.
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Using your hands, press dough into golfball-sized balls and place on baking sheet. After chilling, dough will be crumbly, but the warmth from your hands will help the dough stick together.
- Bake for about 9-11 minutes, until lightly golden. Cookies may look slightly underbaked, and this is what you want! Allow cookies to cool on the pan for an additional 7-8 minutes before removing to a wire rack to cool completely. (If the cookies do not spread very much during baking, you may slightly press down on the centers of the warm cookies to help flatten them.)
- Makes 18-21 cookies.
- Store cookies in a tightly sealed container at room temperature for up to 1 week. Cookies freeze well in a ziplock freezer bag for up to 3 months.
More oat-filled must-haves:
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