Almond Chocolate Chip Coconut Cookies

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

2 ½ cups organic oats, processed
½ cup organic butter, softened
½ cup organic coconut oil
1 cup organic brown sugar
1 cup organic granulated sugar
2 organic eggs
1 teaspoon pure vanilla
1 cup organic whole wheat flour
1 cup organic unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup organic 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 & coconut oil. Add sugars, 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, then remove to wire rack and cool.

*You may use all dark chocolate if desired.

Recipe submitted by Tammy, New Gloucester, ME

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Published on October 15, 2008

(3 votes, average: 4.33 out of 5)

10 Comments

Jeetu Melwani August 5, 2017 at 4:41 am - Reply

This looks so yummy..Awesome recipe and cookies!! Thank you! Very easy to follow instructions!

Ronnie February 24, 2017 at 1:12 pm - Reply

Wow!  I just made these cookies and followed the exact recipe.  The only thing I didn’t do was flatten out the cookie because we like our cookies to puffy.  They taste amazing!

Julie October 13, 2012 at 4:41 pm - Reply

Forgot to add — I baked them on parchment paper

Julie October 13, 2012 at 4:40 pm - Reply

Just made these with a few modifications due to ingredients I had on hand.  Used 2 c regular flour, sunflower seeds instead of almonds I also added 1/4 tsp. salt and only 1/2 bag of choc chips.  The dough was pretty dry and I was temped to add some milk, but didn’t.  They turned out just right — not too sweet, but sweet enough.

Sarah:) March 4, 2012 at 11:43 am - Reply

When I made them I greased the cookie sheets lightly with coconut oil. It’s always better to grease it if the recipe doesn’t specify just to be safe.

Mary March 4, 2012 at 11:01 am - Reply

Sort of a may-day here – Tammy, you don’t say to grease the cookie sheet – so ungreased? Is that correct?
Please let me know.
Thank you.
Mary

Amanda Ross April 15, 2019 at 7:25 pm - Reply

you can always use unbleached parchment paper in recipes for less mess and no sticking.

Debra February 25, 2011 at 4:01 pm - Reply

Hello Tammy in New Gloucester, 
I’m right down the street from you in Yarmouth, and am going to try your recipe tonight.   : )    
Debra

Amanda November 16, 2010 at 11:39 am - Reply

These cookies are absolutely delicious!!  I would like to mention though that if you like your cookies chewy, you should not flatten them at any time.  I used a cookie scoop (Tbl spoon size) and baked them for only 8 minutes.  I also use air bake cookie sheets.  They were perfect.

Sarah October 11, 2009 at 5:36 pm - Reply

These cookies are so good! They’re crisp on the outside and chewy on the inside, not to mention healthy too! One would never know there’s whole wheat flour in these cookies. 5 stars!