10ouncessemi-sweet chocolate chips, can use milk chocolate or dark chocolate if you prefer
1tablespoon + 1 teaspooncoconut oil
¾cuprolled oats, old fashioned or quick oats both work well
¾cupcoconut flakes, can use sweetened or unsweetened depending on how sweet you want your cookies
Optional: extra coconut flakes to top
Instructions
Line a 9x13 sheet pan or baking dish with parchment paper. Set aside.
Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
Stir in oats and coconut flakes until well combined.
Use a spoon or small cookie scoop to drop spoonfuls on the parchment paper so they're not touching. They won't spread so they don't need much room. Top with a sprinkle of extra coconut flakes (optional). Allow cookies to firm up either in either the refrigerator or freezer following instructions/times below.
To firm in the refrigerator: Place cookies in the refrigerator a minimum of 30 minutes, until cookies are firm but not hard.
To firm in the freezer: Place cookies in the freezer for 10 minutes, until cookies are firm but not hard. (Watch the time because they'll get hard and require thawing if you go too long.)
Notes
Nutrition information assumes sweetened coconut flakes are used.Store uneaten cookies in an airtight container at room temperature for a softer texture. They can be stored in the refrigerator or freezer if you like, but will need to sit out for a few minutes before enjoying.