Though this blog is named after them, I find that I rarely post them on here…. which is silly, given that I make this particular recipe at least several times a month – they are perennial favorites of all parties.
I realized after I made them for C &I this weekend (they happen to be both of our favorite cookies) that I had never actually posted this recipe on the blog so – I am fixing this now! They are so easy, just mix dry, stir in liquidy stuff, mix, bake, BOOM! Cookies. I think my record to make them is 17 minutes start to finish, including bake time (then again, I do sort of bake a lot so perhaps I am not the best metric ;)
We ate these for dessert with ice cream (of course! can recommend mint and vanilla with high marks) and alongside a late brunch/lunch after a very sweaty hike. Of course, they are also excellent alongside a tall glass of milk (whole, if you please).
There was some haze in the sky today but we still had a great hike/walk up to Bernal – here are some snaps:
And a few from when I stopped at the beach on the way back from camp training to say hello to the ocean, always a worthwhile activity:
So anyway – tomorrow is Monday, ew – do yourself a favor and take 15 minutes to whip up some cookies. The beginning half of your week will thank you!
Oaty Coconut Chocolate Chunk Cookies
My favorite cookies – I make these more than anything else, at least a few times a month! C & I love them, fam loves them, etc etc. Whole grain, refined sugar free, dairy free & a gluten free option (just use 1/2 c brown rice flour instead of 1 c of whole wheat). Cakey, dense, chewy cookies that are great for hiking or snacks or whatever else. A Wait are Those Cookies original. Yield – somewhere 12-16.
1/2 c almond flour (packed)
1/2 c rolled oats
1/2 c shredded coconut
1/2 c whole wheat pastry flour (or 1/2 oat flour, or 1/2 c brown rice flour for gf)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 tsp vanilla
1/3 c melted coconut oil
1/4 c maple
Chopped dark chocolate (or chocolate chips, your call)
flaky salt for finishing (I like Maldon)
Preheat the oven to 350 and line a baking sheet with parchment paper. Make the flax egg and let it sit for at least 5 minutes. Mix dry, toss in melted coconut oil, flax/egg, vanilla, maple, chopped chocolate; mix – these are not finicky cookies! Roll into balls and place on lined baking sheet, flattening them slightly. Top with flaky salt. Bake for 10-12 on parchment at 350 if using whole wheat flour; bake for 12-16 if using brown rice flour.
Let cool a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. I like to store mine in the fridge – they get extra dense and chewy that way. They do best wrapped in foil on the counter or in a slightly less than airtight container on the counter (I prefer plastic over glass since glass can make them go soft).
A few variations:
- add a tbsp of chopped rosemary
- add a tbsp of instant espresso granules
- omit chocolate and instead add 1tsp cinnamon and a handful of chopped walnuts
5 Replies to “Wait, is this actually a cookie recipe?”
Your feet are hovering above the sand!
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I can definitely substantiate the claim, as I’ve been the recipient of an emergency cookie batch on multiple occasions! Also, they are so so delicious and lightly sweet that they are perfect any time of day—especially breakfast! (Maybe two!) ❤️😉
We finally made them, and they are AMAZING! I added walnuts.So good.
Yay yay yay! Omg I love walnuts so I would 100% be down for this idea. I’m so glad you like them!!