Coconut Oatmeal Cookies with White Chocolate Chunks and Macadamia Nuts
Author: The Scrumptious Pumpkin
Recipe type: Dessert/Cookies
Total Time: 30 minutes Prep: 18 minutes Cook: 12 minutes Yield: 30 cookies
Ingredients
2 cups old-fashioned rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon salt
⅔ cup coconut oil
¼ cup plain, non-fat yogurt
2 eggs
1 cup sugar
2 teaspoons vanilla extract
⅔ cup white chocolate chunks (or chips)
½ cup unsweetened coconut flakes
½ cup macadamia nuts, roughly chopped
Instructions
Preheat oven to 350 degrees F.
In a mixing bowl, stir and combine the oats, whole wheat flour, all-purpose flour, and salt.
Place the coconut oil in a heat-safe bowl and microwave until the oil has completely melted into liquid form, about 20-25 seconds.
To a second large mixing bowl, add the melted coconut oil, non-fat yogurt, eggs, sugar, and vanilla extract. Whisk until well combined.
Add the oat mixture to the oil mixture and carefully stir until just combined.
Carefully fold in the white chocolate chunks, coconut flakes, and macadamia nuts.
Cover baking sheets with parchment paper.
Scoop batter by heaping tablespoons onto parchment. Batter should flatten and spread out on baking sheet to form a cookie shape. If it does not, use hands to form rounded, flat cookie shape (batter will flatten and spread only minimally during baking).
Bake for about 11-14 minutes, or just until bottom edges begin to turn lightly golden.
Allow cookies to cool slightly, and serve.
Storage: Cookies will keep for several days at room temperature if stored in an airtight container in a cool, shaded, dry location.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2013/08/29/coconut-oatmeal-cookies-with-white-chocolate-chunks-and-macadamia-nuts/