INGREDIENTS:
1 cup all purpose flour (white whole wheat flour works, too.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, softened (not melted)
2/3 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2/3 cup old fashioned oats
1 cup dark chocolate or semi-sweet chocolate chips
Sea salt, for sprinkling on cookies
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a large baking sheet with
a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together white whole wheat flour,
baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, beat together softened coconut
oil, brown sugar, and granulated sugar. Beat until smooth. Add in the egg and
vanilla extract. Mix until combined.
4. With the mixer on low, slowly add in the flour mixture. Mix
until just combined. Don't overmix. Stir in the oats and chocolate chips.
5. Form the cookie dough into balls, about 2 tablespoons of
dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt,
if desired. Bake for 10 minutes or until cookies are slightly golden around the
edges and soft in the center. Remove from oven and let cool on baking sheet for
2 minutes. Transfer to a wire cooling rack and cool completely.
Note-cookies will keep in an airtight container on the counter
for 2 days. The cookies also freeze well.
Makes 2 dozen cookies.
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