Here's a bit of Tuesday inspiration/naughtiness:
1 egg
1/2 cup Purecoco Coconut oil melted
3/4 cup Purecoco Coconut sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
pinch salt, to taste
1 cup shredded coconut
1 cup whole rolled oats
1 cup Purecoco Coconut flour
1 teaspoon baking soda
3/4 cup dark chocolate chunks
1. In a large mixing bowl, add the egg, coconut oil, coconut sugar, vanilla, cinnamon, salt, and whisk to combine.
2. Add the shredded coconut, oats, coconut flour, baking soda, and stir to combine.
3. Stir in the dark chocolate chunks. They'll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough.
4. Using a tablespoon or your hands, form 16 equal-sized mounds, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded. The dough is slightly crumbly yet oily, but comes together when squeezed.
5. Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking; no exceptions. The coconut oil needs to re-solidify in the fridge. Do not bake with warm dough because the cookies will spread and bake thinner, flatter, and you could have oil puddles.
6. Preheat oven to 180degrees Celsius, line a baking tray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake about 9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the centre. The shredded coconut is prone to burning so keep a close eye on the cookies. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they'll dry out quicker. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
7. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Myles McLachlan
Myles McLachlan