These Toasted Coconut Chocolate Chip Oat Sorghum Cookies are perfect for your holiday cookie tray. Made with whole grain oat flour and sorghum flour, they’re a healthier holiday treat.
I don’t bake much, but Christmas time is the one time of the year when I make a lot of cookies. Everyone’s got their favorite Christmas cookies, but I love trying new cookie recipes each year. You never know…you might find a new cookie recipe you want to add to your cookie repertoire.
Years ago, I used to spend an entire day baking batches and batches of Christmas cookies. It always seemed easier to make one big mess in my kitchen and then call it a day. There’s definitely something special about Christmas cookies – most people have their favorites. When my kids were young, two ladies in town would host an annual Christmas cookie exchange which was so much fun. We’d all go home with a couple dozen of assorted homemade cookies that were new and different from the ones we’d make ourselves.
These Toasted Coconut Chocolate Chip Oat Sorghum Cookies don’t look that special, but I have to tell you that the toasted coconut adds a really nice touch and somehow makes them more Christmas-y. I’ve got some unbaked dough in my freezer that I shaped into balls, so they’re ready to bake fresh whenever the heart desires ;).
For more healthy Christmas cookies and other Christmas treats, check out this roundup of 100+ Healthy Christmas and Holiday Dessert Recipes.
Today, I’m participating in Food Network’s Fall Fest event where Holiday Cookies are being featured. Please be sure to check out what my fellow foodie friends made:
Feed Me Phoebe: Gluten-Free Ginger Cookies
Devour: 5 Must-Bake Holiday Cookies
Dishin & Dishes: Dark Chocolate and White Chocolate Peppermint Bark Bites
Daisy at Home: Eggnog Cookies
Napa Farmhouse 1885: Chocolate Italian Cookies (Biscottini Glassati al Cioccolato)
Red or Green: Biscochitos (New Mexico State Cookie)
Swing Eats: Florentines (gluten-free)
Virtually Homemade: Soft Sugar Cookies (gluten free)
Weelicious: Molasses Roll Out Cookies
Dishing With Divya: Eggless Coconut Cookies
Taste with the Eyes: Heavenly Fried Cookies with Ginger, Honey, Pine Nuts
The Cultural Dish: A Taste of Tradition: Italian Pizzelle Cookies
Elephants and the Coconut Trees: 5 Favorite Holiday Cookies
The Mom 100: Crystallized Ginger Shortbread
The Wimpy Vegetarian: Rugelach – Your New Go-To Holiday Cookie
FN Dish: 10 Recipes to Win Your Holiday Cookie Swap
Toasted Coconut Chocolate Chunk Cookies
- 1 cup coconut flakes
- 1/2 cup + 3 tablespoons oat flour
- 1/2 cup sorghum flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup packed organic brown sugar
- 1/4 cup unsalted organic butter softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ounces dark chocolate 70% cacao, chopped
- Cooking spray
- Preheat oven to 350°.
- Arrange coconut in a single layer in a small baking pan. Bake at 350° for 6-7 minutes or until lightly toasted, stirring once. Set aside to cool.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
- Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
Adapted from Cooking Light