I was so happy how my Chewy Coconut Oatmeal Cookie came out that I decided to make a chocolate version of it. I can never have too much chocolate anyways, and it will be a good addition to make chocolate recipe collection.
Lately, I started getting interested and challenged in the idea of healthy substitutions for some of the ingredients. Let’s just say, I am hoping to make some of my recipe a little bit more healthier. A tasty healthy sweet treats is my main goal.
I started experimenting with my Chewy Coconut Oatmeal Cookie, although it is not yet 100% healthy, I replaced the butter with Coconut Oil, good start. It worked perfectly well! That is what inspired me to create an improved Chocolate version of this Coconut Oatmeal Cookie, aside from the fact that I love anything chocolate.
For this recipe, I changed portion of the granulated sugar to palm sugar and I used whole wheat flour. I wanted to take it slow, and adjust the substitution to small portion at a time. I had not tried baking with palm sugar yet, so I had no idea how it will taste and what effect it will have in the texture. I find substitution tricky, so I wanted to stay in the safe side and take it slowly. I’ll get there, one step at a time. Let’s get started!
I used substitution to some ingredients, if you do not have them, the recipe will also work using the original ingredients.
- 1/2 cup Coconut Oil (melted) ( or 1/2 c unsalted butter (room temperature))
- 3/4 cup Whole Wheat Flour ( or 3/4 c All-Purpose Flour)
- 1/4 cup sifted Cocoa Powder (sift first, then measure) you can use
- 1 cup Rolled Oats (slightly pulsed using food processor or blender) – I used Rogers Ancient Grains Porridge Oats , you can use any of your favorite rolled oats (not the quick oats)
- 1 Egg (room temperature)
- 1/4 cup Granulated White Sugar ( or 1/4 c granulated white sugar if you do not have Palm Sugar)
- 1/4 cup Palm Sugar (or 1/4 cup granulate white sugar)
- 1/2 cup Brown Sugar
- 1 tbsp Cornstarch
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 Salt
- 1/4 cup Shredded Coconut (sweetened or unsweetened)
- 1/4 cup Hershey’s dark chocolate chips (Dark or Semi-Sweet) – You can increase it if you want more chocolate in your cookie
Note: I am not endorsing any brand, you can use any brand that you like. The links are just to give you idea of what I used for the recipe.
- Pre-heat oven to 350F/177C
- In a separate mixing bowl, add coconut oil and palm sugar. Let stand for 5 minutes. Slightly mix to allow the palm sugar to fully dissolve. If you are using regular white sugar, you can skip this and just mix the white sugar at the same time with brown sugar in step 5
- In a food processor or blender, pulse the rolled oats until slightly smaller in pieces, but not too fine (see before and after photo above).
- Mix whole wheat flour, cocoa powder, pulsed rolled oats, shredded coconut , baking powder,baking soda and salt.
- Add brown sugar and mix until fully combined with oil and palm sugar.
- Add egg and vanilla extract and using a stand mixer or hand mixer, mix until fluffy and pale in color (around 10 minutes).
- Add the dry ingredients and mix until fully combined.
- Add chocolate chips and mix until fully combined. Do not over mix. Stop once all chocolates are fully distributed in the batter.
- Form the cookie into balls and slightly flatten the top as this doesn’t spread much when baked. Line pan with parchment paper and arrange cookie 2 inches apart as this will spread a little bit as it bakes.
- Bake for 9 minutes, or until the top of the cookie starts to crack and the center is still soft.Do not over bake as this cookie has tendency to dry out easily.
- Take out from the oven , leave in the baking pan for 2 more minutes then transfer it to wire rack to continue cooling.
I am happy and proud to say that my substitution worked! The cookie taste as good as the original version, not to mention healthier. The texture is great! The whole wheat flour blends well with the texture of the Oats. I love the cracks on the cookie and the soft and moist center. The Palm sugar did not alter the taste of the cookie, the sweetness is just right, and the texture is just amazing! I can feel the coconut and oats in every bite. This cookie is perfect for on the go breakfast as well as snack. Give it a try, there’s always room for some healthy options from time to time.
Good to know:
- If you like bigger pieces of rolled oats instead, skip the step where you have to pulse the oats. Just use the oats as is.The reason why I pulsed mine is because I do not like the hard and rough texture of whole rolled oats when used in cookie.
- If you do not have the substitution ingredients that I used, you can use the original ingredients.
- This cookie doesn’t spread well,do not forget to flatten the top of the cookie before baking. I flatten mine to about 3 inches and after baking it became 3.5 inches in size.
- Do not skip the step where you have to let the Palm Sugar to dissolve. This will help in having a very smooth texture just like when using white sugar.
- Remember, size and thickness matters. The bigger and thicker your cookie, the more baking time you need. So, adjust your baking time accordingly. As I always advised, do a test bake before doing the bulk baking.
Makes 11 medium size cookies (2 scoops of small size ice cream scooper).
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥