I’m ready for Fall. I had no idea how much I loved baking until my Whole30 time was almost up. 30 days of zero baked goods. No cookies, no bread, no muffins, no biscotti, no deliciousness. Well, there was actually lots of deliciousness but I really did miss baking. Fall, to me, screams baked goods. Pumpkin EVERYTHING and everywhere. Scarves. Boots. Fires in our FIREPLACES (yup, that’s meant to be plural, woot!!!). Chili. Soups. Pretty much perfection. I have a feeling it’ll be a while until the temps drop and we’re close to even thinking about Fall but I’m cranking up the a/c (yay again for new a/c!) and making some cookies dang it!
We headed to a party last weekend and I knew I wanted to bake something. Of course, I now know that cookies are my downfall. Since Whole30 is officially over, I went for it. I scoured my Pinterest boards and decided on these Chewy Coconut Oatmeal Cookies from Two Peas and Their Pod. I happened to have all the ingredients in the pantry which was my one requirement of a recipe. I was feeling super lazy and not making a special trip to the store. So, this was it.
I’m SO GLAD I made these! I didn’t have high hopes, honestly I thought they’d just be ok. As I was taking pics I thought to myself I was wasting my time since they for sure wouldn’t be blog-worthy. I.was.wrong. So, so very wrong. That smell in the oven = priceless. And, there’s NO butter! I’ve learned my tummy isn’t a huge fan of dairy so I’m happy to forego the butter in these. You won’t even miss it!
These cookies are soft, chewy and the perfect combo of coconut + oatmeal. The brown sugar adds an incredible richness and those little toasted coconut ends give it a fantastic crunch. They have made my way onto the list of must-make-repeat cookies in my household which is HUGE for a non-chocolate contender. But I will have you know, out of the entire batch I only ate two! TWO cookies! Not because they weren’t amazing, but only because I want this amazing Whole30 feeling to never end. Hubs only ate one!
My plan going forward? Continue to eat Whole30-ish. Enjoy a mint milano here or there (not a full 10 cookies in one sitting with a gigantic glass of milk like I used to), bake to my heart’s content giving away the goodies, and enjoy my favorites in moderation. I still haven’t had my precious Thrifty’s mint chocolate chip cone but the time is coming soon. Next super hot day you can find me at Rite Aid. In the meantime, make these cookies!!!
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 cup coconut oil (measured solid), melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup shredded, sweetened coconut
- 1 cup quick oats
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper & set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl or your mixer, cream together sugar (granulated & brown), eggs, coconut oil (melted & slightly cooled) and vanilla extract until light and fluffy. This takes a few minutes! Slowly add the dry ingredients and mix until just combined. Stir in the oatmeal and coconut.
- Drop by tablespoonfuls onto your prepared baking sheet.
- Bake at 350 degrees for 10 minutes, or until the cookies are set and slightly browned. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.