National Oatmeal Cookie Day gives me an excuse to make my favorite cookie, Coconut Oatmeal Cookie! It’s the perfect cookie to make with your little helpers while everyone keeps safe at home.
In a bowl, add the softened Kelapo Ghee and brown sugar. Using a hand mixer beat at medium speed until light in color for about 1 to 2 minutes. Add the egg and vanilla extract then beat for 2 minutes until light and fluffy consistency. Scrape down the side of the bowl, as needed. Next, add the baking soda and fine sea salt and beat for another 2 minutes. In a food processor, add the oats and flour and pulse 10 times at 1 second per time. The mixture should be coarsely blended. Pour the oats mixture with the ghee mixture and mix with a hand mixer for about 10 seconds. In that same bowl, add the shredded coconut and chocolate chips then mix until ingredients are combined. Make sure not overmix or overbeat. Take about 2 tablespoons of dough and shape the cookie dough into balls. Place them on a plate lined with parchment paper and cover gently with plastic wrap. Place the dough in the fridge for about 30 minutes to an hour.
Once the cookies are ready, preheat the oven to 350 degrees. Line 2 cookie pans with Silpat liners or grease the pans with Kelapo Coconut Oil Spray. Place 6 cookie dough balls per sheet pan while making sure they were spaced with plenty of room to spread. Bake for 8 to 12 minutes. Remove from the oven and let stand in the cookie sheet for about 5 to 10 minutes. Once you remove it right out of the oven, press down a few more chocolate chips in the cookies. Enjoy immediately or save for later!
Enjoyed this recipe? Let us know in the comments below!
Coconut Oatmeal Cookie
National Oatmeal Cookie Day gives me an excuse to make my favorite cookie, Coconut Oatmeal Cookie! It’s the perfect cookie to make with your little helpers while everyone keeps safe at home.
Coconut Oatmeal Cookie
Ingredients needed:
1 cup of Kelapo Ghee
1 cup of brown sugar
1 large egg
½ tablespoon of pure vanilla extract
½ teaspoon of baking soda
½ teaspoon of fine sea salt
½ cup of old-fashioned oats
1 cup + 2 tablespoons of all-purpose flour
½ cup of shredded sweetened coconut
1 cup of chocolate chips
Kelapo Coconut Oil Non-Stick Cooking Spray
In a bowl, add the softened Kelapo Ghee and brown sugar. Using a hand mixer beat at medium speed until light in color for about 1 to 2 minutes. Add the egg and vanilla extract then beat for 2 minutes until light and fluffy consistency. Scrape down the side of the bowl, as needed. Next, add the baking soda and fine sea salt and beat for another 2 minutes. In a food processor, add the oats and flour and pulse 10 times at 1 second per time. The mixture should be coarsely blended. Pour the oats mixture with the ghee mixture and mix with a hand mixer for about 10 seconds. In that same bowl, add the shredded coconut and chocolate chips then mix until ingredients are combined. Make sure not overmix or overbeat. Take about 2 tablespoons of dough and shape the cookie dough into balls. Place them on a plate lined with parchment paper and cover gently with plastic wrap. Place the dough in the fridge for about 30 minutes to an hour.
Once the cookies are ready, preheat the oven to 350 degrees. Line 2 cookie pans with Silpat liners or grease the pans with Kelapo Coconut Oil Spray. Place 6 cookie dough balls per sheet pan while making sure they were spaced with plenty of room to spread. Bake for 8 to 12 minutes. Remove from the oven and let stand in the cookie sheet for about 5 to 10 minutes. Once you remove it right out of the oven, press down a few more chocolate chips in the cookies. Enjoy immediately or save for later!
Enjoyed this recipe? Let us know in the comments below!
Peace, love and Kelapo