In case you ask me, nothing beats a fresh-from-the-oven cookie. This recipe makes simply 6 cookies, so that you aren’t caught within the kitchen baking tray after tray, and there aren’t a ton of leftovers to tempt you. Coconut oil and shredded coconut hold these cookies tremendous mushy, whereas chocolate chips add to the sweetness. Serves 6


2 tablespoons coconut oil

2 tablespoons packed mild brown sugar

1 massive egg white

¼ teaspoon vanilla extract

¼ cup white whole-wheat flour

½ teaspoon baking powder

Pinch Celtic sea salt or kosher salt

¾ cup rolled oats

¼ cup darkish chocolate chips

¼ cup unsweetened shredded coconut

1.Preheat the oven to 350°F. Line a sheet pan with parchment paper.

In a big bowl, cream collectively the coconut oil and brown sugar.

3.Whisk within the egg white and vanilla.

4.Stir within the flour, baking powder, and salt to kind a skinny dough. Stir within the oats, chocolate chips, and coconut. Drop rounded tablespoons of dough onto the ready sheet pan.

5.Bake for 14 to 16 minutes till the facilities are set and the sides are golden brown. Let the cookies cool for not less than 5 minutes earlier than eradicating from the sheet pan.

Make-ahead tip: Double this recipe, kind the cookies, and freeze half to bake one other time! If baking the cookies frozen, they’ll take an additional 2 to three minutes within the oven.

Per Serving: Energy: 199; Whole Fats: 12g; Saturated Fats: 10g; Protein: 4g; Whole Carbs: 21g; Fiber: 3g; Web Carbs: 18g; Ldl cholesterol: 0mg