Dark Chocolate Raspberry Coconut Oatmeal Cookies
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 servings
- 3/4 cup white whole wheat flour (all purpose also works)
- 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup unsweetened shredded coconut
- 3 oz your favorite dark chocolate bar, coarsely chopped (or 1/2 cup dark chocolate chips, dairy free if desired)
- 1/2 cup frozen raspberries
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Preparation
Step 1
Preheat oven to 350 degrees F. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
Step 2
In bowl of an electric mixer beat together melted coconut oil and coconut sugar until smooth. Add in egg and vanilla; beat again for 2 minutes or until smooth.
Step 3
Stir in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly fold in coconut and dark chocolate chunks.
Step 4
Use a cookie scoop to gather a large rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two raspberries on top, roll dough back into a ball and place on cookie sheet. It's a bit obnoxious to do, but these cookies are quite delicious! It's best to use frozen raspberries as they have a lessened chance of bursting when you roll the dough.
Step 5
Repeat with each dough ball then place cookies on cookie sheet 2 inches apart and bake for 10-13 minutes or until edges just begin to turn golden brown.
Step 6
Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit. Transfer to a wire rack to allow cookies to cool completely. Makes 2 dozen.
Step 7
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