Almond, Chocolate Chip, Coconut Cookies
- 2 1/2 cups oats, processed
- 1/2 cup butter, softened
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup shredded coconut
- 1 cup almonds, chopped or whole
- 1 cup milk chocolate chips*
- 1 cup dark chocolate chips
Place the oats in a food processor or blender and process until the oats are in smaller pieces but not until fine like flour.
Preheat oven to 375 degrees.
Cream butter and coconut oil. Add sugars and beat until fluffy. Beat in eggs and vanilla. Set aside.
Mix all dry ingredients (don’t forget to process the oats), and then add to creamed mixture. When combined, add coconut, almonds, and chocolate.
Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.
Remove from oven, let cookies cool on pan for 2 minutes, and then remove to wire rack and cool.
*You may use all dark chocolate chips, if desired.
Recipe submitted by Tammy, New Gloucester, ME.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.