a hearty, chewy, nutty and chocolately cookie loaded with chocolate chips, walnuts and shredded coconut. These stay soft for days!
2¼ cup white whole wheat flour
½ cup rolled oats, ground semi fine to fine in a mini food processor
2 teaspoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon cinnamon
1 cup coconut oil, softened
¾ cup organic coconut sugar (can sub regular sugar)
¾ cup brown sugar
2 teaspoons vanilla
½ teaspoon lemon juice
12 ounces (~2 cups) mini bitter sweet chocolate chips
1 cup chopped walnuts
½ cup unsweetened finely shredded coconut
Preheat oven to 350 degrees. In a bowl, mix the dry ingredients (flour through cinnamon). In a larger bowl, beat coconut oil with sugars, vanilla and lemon juice until well combined. Stir in eggs and whisk for a minute or two until light and fluffy. Stir dry ingredients into wet ingredients and whisk slowly until combined. Using a large spoon stir in chocolate chips, walnuts and shredded coconut by hand. Cover and refrigerate for at least 1 hour.
When ready to bake, scoop ¼ cup rounded portions onto an cookie sheet lined with parchment paper at least 1½" to 2" apart. Bake for 12 to 14 minutes. Centers will still be slightly soft. Let cool on cookie sheet for ~5 minutes. Remove to wire rack to continue to cool and store in an air tight container.
Recipe by Nutritious Eats at http://www.nutritiouseats.com/chocolate-chip-cookies-with-walnuts-and-coconut-oil/