Cinnamon and White Chocolate Coconut Oat Chippers

How to make Cinnamon and White Chocolate Coconut Oat Chippers Recipe - I remember talking to my sister a few years ago, when she went on and on about how she was using coconut oil in about everything from frying eggs to even eating it by the spoonfuls for its health benefits. I was intrigued, to say the least. It turns out that it’s delicious as a substitute for butter in cookies. Surprisingly, you don’t get a strong coconut taste in your cookies from the oil. We are huge cinnamon chip fans in my family, but if you can’t find them at your grocery store, simply substitute with extra chocolate chips.

Ingredients:
1 cup virgin coconut oil, softened
3⁄4 cup granulated sugar
3⁄4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1⁄4 cups all-purpose flour
1 1⁄4 cups rolled oats
1 teaspoon baking soda
3⁄4 teaspoon kosher salt
1 1⁄2 cups shredded sweetened coconut
1 1⁄2 cups cinnamon chips
1 1⁄2 cups white chocolate chips

Method:
1. Preheat the oven to 375°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the oil and sugars to a stand mixer and beat until well combined. Add the eggs and vanilla, beating until well combined.

3. Add the flour, oats, baking soda, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet ingredients, then the coconut, cinnamon chips, and white chocolate chips, beating until just combined.

4. With a medium cookie scoop, place the dough onto the prepared baking sheet 1 inch apart and bake for 9 to 11 minutes, until the edges just start to turn golden brown. Let cool for 5 minutes before transferring to a cooling rack.