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