This week's new recipe are these delicious oat, coconut and walnut chocolate chunk cookies. I shared these on Instagram while I was testing them and I had so many requests for the recipe! They make the perfect buttery texture-filled ‘bitsy’ choc chunk cookie.
I guess you could say these cookies are slightly "healthier" than a standard cookie recipe that uses butter and regular sugar.
Also, you don't need to bake all 18 cookies at once. These cookies store perfectly as cookie dough balls in the freezer, ready to bake whenever you need, even one cookie at a time! Just add an extra minute or two to the baking time.
Enjoy the recipe, and as always, please let me know if you make it @gatherandfeast, and feel free to ask any questions.
- 125g salted butter, room temperature
- 1 1/2 cups coconut sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 egg
- 1 1/4 cups plain (all-purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (bi-carb soda)
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup roasted walnuts
- 1/2 cup flaked or shredded coconut
- 150g dark chocolate, roughly chopped
- Preheat oven to 180°C/350°F (fan forced).
- Cream together the butter and sugar in a stand mixer with the paddle attachment until light and fluffy. You could also use hand beaters or a large mixing bowl with a wooden spoon.
- Add the vanilla and egg and beat together until combined.
- Fold in the remaining ingredients until just combined.
- Cover and refrigerate for about 30 minutes to allow the cookie dough to rest.
- Roll the cookie dough into 3tbs (60g) sized balls and place onto paper-lined trays.
- Bake at 180°C/350°F for 12 minutes.
- Remove from the oven and allow to cool on the tray for 10-15 minutes.
- Store in an airtight container in the pantry or fridge.