Chewy Chocolate Chunk Coconut Oatmeal Cookies

Ingredients

• 1 1/4 cup quick oats
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup melted coconut oil
• 3/4 cup dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup shredded coconut (sweetened is fine)
• 3.5 oz semi-sweet 60% chocolate, coarsely chopped (I use one Ghiradelli chocolate bar)
• 2 teaspoons almond milk (or regular, soy, coconut)

Directions

1. Preheat oven to 350 degrees F.
2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
3. In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, milk and vanilla; beat again for 2 minutes or until smooth.
4. Add in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chunks.
5. Drop dough with cookie scoop or by large rounded tablespoons onto ungreased cookie sheet. Bake 9-11 minutes or until edges just being to turn a golden brown. Do not over bake; we don't want crispy cookies! Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling. Makes 2 dozen
6. .

NOTES

1. If you want thin, chewy flat cookies then reduce flour to 1 cup and bake as directed.
2. If you want them thicker, increase flour to 1 1/3 cups.