Makes about 30 / Heart-healthy oats, coconut, and chocolate make these sweet treats a more sensible dessert—in moderation, of course.
1/3 cup unsweetened, shredded coconut
1 1/2 cups rolled oats
1/2 cup dark chocolate chips
1/2 cup plus 2 tablespoons whole-wheat flour
1/2 teaspoon baking soda
1/2 scant teaspoon sea salt
1/2 cup canola oil
1 teaspoon vanilla extract
3/4 cup unrefined brown sugar, such as rapadura
1 large egg
1. Preheat oven to 350º. Spread coconut on a baking sheet and cook until lightly golden, 5–7 minutes. Allow to cool.
2. Combine oats, chocolate chips, and coconut in a medium bowl. In a separate medium bowl, sift together flour, baking soda, and salt.
3. In a large bowl, beat oil, vanilla, and sugar on low speed. Add egg and beat until smooth. Stir in flour mixture just until smooth. Do not overmix. Stir in oat mixture just until combined.
4. Drop tablespoons of dough onto a lightly greased cookie sheet, spacing 1 1/2 inches apart. Bake for 11–14 minutes (rotate pan halfway through), until cookie edges and centers are uniformly firm. For chewier cookies, remove from oven when edges are set and centers are soft. Cool 5 minutes; then transfer to a rack to cool completely.
PER SERVING: 101 cal, 54% fat cal, 6g fat, 2g sat fat, 7mg chol, 1g protein, 11g carb, 1g fiber, 62mg sodium
