Recipes

Super Coconut Crunch Cookies

coconut crunch cookies
Originally posted on the Republic: https://www.azcentral.com/story/life/food/recipes/2014/09/02/super-locococonut-crunch-cookies/14829845/

Super Coconut Crunch Cookies

By Laura Briscoe

Ingredients

  • 1 large egg
  • 1/2 cup coconut oil
  • 1/2 cup golden brown sugar, packed
  • 1/4 cup coconut palm sugar (available in natural-foods stores)
  • 1 tablespoon vanilla extract
  • 1 pinch kosher salt
  • 11/2 cups Laura's Gourmet Granola, LocoCocoNut Crunch flavor
  • 1/4 cup all-purpose flour
  • 1/2 cup coconut flour (available in natural-foods stores)
  • 1 teaspoon baking soda
  • 1/2 cup white-chocolate chips (optional)

Instructions

  • In a large mixing bowl, combine egg, coconut oil, sugars, vanilla and salt; whisk to combine. Add granola, both flours and baking soda; stir to combine. You may have to bring the dough together with your hands. Add the white-chocolate chips, if using. They have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough.
  • Line a baking sheet with a silicone baking mat or parchment. Using a small (2 tablespoons or 1 ounce) cookie scoop, form 16 equally sized cookies and place them on the prepared baking sheet. (You may have to wWork in batches or use two baking sheets.)
  • Preheat oven to 350 degrees. Bake cookies about 4 minutes, then remove them and flatten them slightly, using the bottom of a glass. Return to oven and bake an and additional 5 minutes or until edges have set and the tops are just beginning to set. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Makes 16 cookies.
Notes
Per cookie (withoutwhitechocolate chips): 172 calories, 10 g fat, 13 mg cholesterol, 2 g protein, 19 g carbohydrates, 1 g fiber, 93 mg sodium, 52 percent calories from fat.

Referenced products

Coconut Crunch
Classic Granola

Coconut Crunch

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