Cocoa-Coconut-Oat Cookies With Chocolate Chunks Recipe
Looking for something sweet and chocolaty to satisfy that craving you have? These cookies have all of that, and more, by packing in some nutritious oats and coconut into the batter.
What makes these cookies especially delicious is swapping out regular sugar with unsweetened applesauce. It will help cut down the calories of each cookie. It may sound strange at first, but trust us, making some healthy baking swaps will save you a lot of calories while packing in some extra natural nutrients to your dessert! While this recipe calls for unsweetened applesauce, others have tried swapping out sugar with honey, maple syrup, or even bananas in other recipes.
Having oats in the recipe is also great for your health. Oats are high in fiber and have nutrients that will help lower cholesterol and stabilize blood sugar.
Of course, you have to finish it off with some shredded coconut and chocolate chunks for some extra flavor. You can either buy chocolate chunks in a bag, or even break up one of your favorite dark chocolate bars for chunks instead. Either way, you can’t go wrong with this chocolate and oat cookie recipe.
Nutrition: 146 calories, 9 g fat (6 g saturated), 111 mg sodium
Makes 12 cookies
3/4 cup all-purpose flour
1⁄4 cup unsweetened cocoa powder
1⁄2 tsp baking soda
1⁄2 tsp salt
5 Tbsp butter, at room temperature
1/3 cup (packed) dark brown sugar
1⁄4 cup unsweetened applesauce
1⁄2 tsp vanilla extract
2 Tbsp old-fashioned oats
1/3 cup unsweetened shredded coconut
1/3 cup semisweet chocolate chunks
How to Make It
- Preheat oven to 350°F. Line a baking sheet with parchment. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until combined. Add egg, applesauce, and vanilla; beat until blended.
- Add flour mixture and beat until moist clumps form. Mix in oats and coconut with a spatula until evenly distributed (dough will be firm). Add chocolate chunks and knead gently to blend.
- Using moistened palms, shape 1 generous tablespoon of dough into a ball. Place on prepared sheet; flatten into a 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
- Bake cookies until center is slightly firm, about 12 minutes. Cool on baking sheet.
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