Coconutty Oatmeal Almond Joy Cookies

Brett got me a whirly pop for Christmas.  A whirly pop and a giant tub of coconut oil.  Because using coconut oil is the best way to make popcorn, especially in a whirly pop.  And we’ve been making popcorn almost every day since Christmas.  Not even kidding, we are slightly addicted.

So I’ve had this giant tub of coconut oil and all I had made with it was popcorn.  I decided it was time to put it to new use.

You’re not surprised I started with cookies are you?  I started with this cookie base that I love, originally from Lizzy at Your Cup of Cake, adapted it just a bit and used coconut oil instead of butter.

 

Coconut oil and chunks of almond joy bars in an oatmeal cookie– a coconut lover’s heaven!  The husband ooohed and ahhed over these as he ate like five.

I promise I only had one.  After I ate half of the dough.

 
 
Oh, but that bite there, that was mine.  So maybe I had two cookies.   Or three.
 
Coconutty Oatmeal Almond Joy Cookies
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Ingredients
  1. 1/2 cup coconut oil, melted and cooled to room temp
  2. 1/2 cup brown sugar, packed
  3. 1/4 cup sugar
  4. 1 egg
  5. 1 tsp vanilla
  6. 1 cup flour
  7. 1/2 tsp salt
  8. 1/2 tsp baking soda
  9. 8-9 mini Almond Joy bars, chopped
  10. 1/2 cup semi sweet chocolate chips
  11. 1 1/4 cup old fashioned oats
Instructions
  1. Preheat oven to 350
  2. Beat melted coconut oil and sugars until creamy. Beat in egg and vanilla until mixed well.
  3. In a separate bowl combine flour, salt, bakins soda and oats. Stir dry ingredients into wet ingredients. (If dough seems too wet add a tablespoon or two more of flour and mix in). Stir in chopped almond joy pieces and chocolate chips.
  4. Spoon by rounded tablespoon on to cookie sheets lined with parchment paper. Bake for 9-11 minutes or until bottoms are just golden. Remove and let cool for several minutes before transferring to a cooling rack.
  5. makes about 1 dozen.
Adapted from Your Cup of Cake
Adapted from Your Cup of Cake
Sweet Treats & More http://sweettreatsmore.com/
 

Comments

  1. says

    I am so intrigued to add coconut oil to my next batch of cookies Kristy! I just LOVE coconut so much and one of my favorite candy bars are almond joys. Kevin doesn’t like much coconut so I don’t bake with it often. But I certainly love it! These look wonderful and right up my alley :)

  2. says

    OH my YUM. I cannot wait to make these! I am curious.. what does it mean to melt the coconut oil? I have never worked with it before & I am not sure how to do that.. Thanks!

  3. Mallory Phillips says

    You have a huge typo! :(
    1 1/4 cup old fashioned oats or flour?
    I already used oats… Hope it’s yummy.

  4. sheila says

    these are seriously good cookies!! My daughter has made 3 batches… My husband is a cookie snob and he loves these!!! He has claimed these as his “new all time favorite!”

  5. Karen says

    I tried these and found them to be very dry. They baked for nine mins and came out crispy. Flavor is good. I creamed the sugars and coconut oil…that went well. When adding the dry…it became a very stiff dough and since she only had info for the dough being too wet, she did not give info for too dry so unfortunately I assumed and went ahead. I will alter this recipe next time because the flavors are good.

  6. Emily says

    These look really good!! But…I don’t understand….coconut oil at room temperature is solid. So do I need it to be melted or solid when I mix it in. Also…I read somewhere that if you microwave coconut oil it destroys the molecular structure and with it the good fats and loses the nutritional value…

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