Coconut, Peanut Butter and Chocolate Chip Cookies
Coconut flakes, peanut butter, chocolate chips, whole wheat flour and olive oil make these delicious yet wholesome cookies.
or white whole wheat, or whole wheat pastry
or canola oil, or walnut, grape seed oil
natural and creamy
coconut, shredded (desiccated)
chocolate chips (semi-sweet)
Preheat the oven to 350℉ (180℃).
Place a piece of parchment paper on each baking sheet. You probably need two baking sheets.
In a large bowl, add the whole wheat flour, baking soda, and salt, and mix well.
In a medium bowl, add the oil, peanut butter, orange juice, egg, brown sugar, and vanilla extract. Whisk until well combined.
Pour the oil mixture into the flour mixture, and stir with a wooden spatula until moistened.
Stir in coconut flakes and chocolate chips until evenly distributed and incorporated.
Drop by tablespoonful onto prepared baking sheet.
Flatten the cookies with the back of a fork or your fingers; if it gets too sticky, wash and the fork or your hands, and repeat until all the dough is finished.
Bake one sheet at a time for 12 to 15 minutes, or until the edges of the cookies start to become golden and brown, and the bottom is browned.
Remove from the oven and let cookies cool on a sheet on a wire rack for about 5 minutes.
Transfer the cookies onto the wire rack, and cool completely.
Store the cookies in an air-tight container for up to 1 week or in the freezer for up to at least 1 month.