Coco-Chocolate Oatmeal Cookies

Let's try something new today... 

Here is a a fun spin on a chocolate chip cookie.  

There are times I'll make an oatmeal chocolate chip cookie using coconut oil in place of butter for the added chewiness.  But, when I got a hold of a large jar of my favorite local coconut butter at the market yesterday, I decided to use coconut butter in place of most of the oil.

Coconut butter is puréed, raw coconut with a similar nutritional profile to the beloved coconut oil.  I use coconut butter with "organic coconut" listed as the only ingredient.  Because it's made from the entire meat of the coconut, it is thicker than coconut oil.  It is similar consistency to a nut butter.  So, when used in this cookie, it creates a thicker, chewy cookie with a nutty, coconut bite. Which works great mixed with the shredded coconut flakes and chocolate.

If you don't have coconut butter, you can use 1/2 cup of melted coconut oil.  

I use gluten-free old fashioned rolled oats and almond flour in these.... so you might as well call this a "healthier" cookie.  But, load it with lots of chocolate chunks and you have yourself a decadent treat! 

Coco-Chocolate Oatmeal Cookies 

  • 1 cup almond meal or flour 
  • 1 cup old-fashioned rolled oats  
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut butter, melted & slightly cooled 
  • 2 tablespoons coconut oil, melted & slightly cooled 
  • 1 large egg 
  • 1/2 cup dark brown sugar 
  • 2 teaspoons pure vanilla extract 
  • 1/2 cup unsweetened shredded coconut
  • 1 cup chopped good-quality semi sweet or dark chocolate


- In a bowl, whisk together the almond flour, oats, salt, and baking soda.

- Heat the coconut butter and coconut oil together until melted, either on the stove or in the microwave.  Stir in the brown sugar.  

- Lightly beat the egg and add the vanilla.  Add to the flour mixture.  Add the coconut butter mixture and mix until combined.  Add in the shredded coconut.  Fold in the chopped chocolate.  

-  Line a baking sheet with parchment paper. Using a cookie scoop, scoop out the dough onto the cookie sheet. Bake for 9-10 minutes, rotating halfway through.   Take out when the cookies are beginning to turn golden. 

- Let cool and then transfer to a wire rack to cool completely. 

 (Makes about 12 cookies.) 

I recommend adding chunks of the best chocolate you can get. :) 

Keep them in the refrigerator and they will taste like an almond joy in cookie form.