Salted Dark Chocolate Coconut Oat Cookies

This is a pretty easy cookie to whip up to make to impress your friends. You can add the additional sea salt on top of the cookies but may also leave it out if you prefer.

Starting off we will mix together the flour, oats, baking soda, and salt. Then, in a separate bowl, we will combine the melted (and cooled) coconut oil with the brown sugar until smooth looking. Add in the egg, egg yolk, and vanilla then continue to mix.

** Make sure the eggs are at room temperature, this is required in a lot of baking recipes as it will help blend more evenly in batters as well as aid in dough rising. To quickly bring eggs to room temperature you can place the eggs in a bowl containing luke warm water. You don't want too hot otherwise you will cook the egg. Let them sit for 5-10 min while you are prepping for a recipe. Also, if the recipe contains the egg to be separated like this one you can do so when it is cold as it will be easier to separate. At room temp, the yolk tends to break easier. If you are using that quick room temp method for the yolk just add it into a ramekin then place that small ramekin into a larger bowl with warmer water (heat needs to get through the ramekin)

Add the flour oat mixture into the wet ingredients mixing until combined. Fold in the shredded coconut and chocolate chips. Let dough sit for 5 min.

Drop dough with a cookie scoop or a large rounded tablespoon onto the prepared cookie sheet lined with parchment paper. I like to place a chunk of dark chocolate in the center of the cookie before putting in the oven.

Bake for 9-12 min. or until they are just starting to turn a golden brown. Let cookies rest on the sheet for a few minutes prior to the cooling tray. Try not to overbake these cookies or they will be more crispy. Sprinkle on a little bit of sea salt on each cookie when it is still warm. It will stick better to the chocolate bit in the center. This step is optional but highly recommended.

Salted Dark Chocolate Coconut Oat Cookies Recipe:

Ingredients:

1 ¼ cup all-purpose flour

1 cup regular rolled oats

1 tsp baking soda

¼ tsp salt

¾ cup melted and cooled virgin coconut oil

1 cup packed dark brown sugar

1 egg + 1 egg yolk, at room temp

1 tsp vanilla extract

1 cup shredded sweetened coconut

1 cup semi-sweet chocolate chips

Chocolate chunks for topping in center of cookie

Sea Salt for sprinkling on after they are baked

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a medium bowl, mix together flour, oats, baking soda, and salt. Set aside.

3. In a large bowl mix together melted coconut oil and brown sugar until smooth. Add in eggs, egg yolk, and vanilla until well combined.

4. Add in flour/oat mixture into the wet ingredients mixing until well combined. Fold in shredded coconut and chocolate bits. Let dough sit for 5 minutes.

5. Drop dough with cookie scoop or large rounded tablespoon onto prepared cookie sheet. I now add a chocolate chunk into the center of each cookie. Bake for 9-12 min until edges JUST start to turn a golden brown. Try not to overbake them or you will get crispy cookies.

6. When cookies are done remove from oven and let sit for a few minutes on tray then proceed to move cookies onto a cooling rack. If desired, I highly recommend to sprinkle a few sea salt flakes on top of the warm cookies so they will stick to the warm chocolate.