makes 10 large cookies
Hearty, soft and slightly cakey, these cookies have an mellow coconut flavor with a tart cherry counterpoint. With some dark or white chocolate chunks, these cookies could rule the world.
makes 8-10 large cookies
.25 C oil
.5 C sugar
.5 t blackstrap molasses
.25 t salt
6 T unsweetened coconut milk
1 t vanilla extract
.75 C flour
.5 t baking powder
.5 t ground cinnamon
1.5 C old fashioned or rolled oats
.5 C dried cherries, chopped
.5 C shredded unsweetened coconut
Preheat oven to 350ºF
Sift together the flour, baking powder and cinnamon and set aside. Toss the chopped cherries in 1 t of the flor mixture and set aside.
Cream together the oil, sugar, molasses and salt until lightened and fluffy. Scrape down the mixing bowl before incorporating the coconut milk and vanilla on medium-low speed. Scrape the bowl again.
With the mixer on low speed, beat in the flour mixture in two batches, mixing until just combined. Scrape the bowl before adding the oats, cherries and coconut with the mixer running on low just until they're incorporated.
Use a scoop or .25 C measure to portion out onto parchment-lined sheet pans. Press each cookie to flatten them to about .25-inch. Bake 14-18 minutes, rotating halfway through, until light golden brown and springy when lightly pressed. Let cool 2 minutes on pans before removing to wire rack to cool completely.