When I saw this recipe over at Wholesome Cook for wholemeal choc chip and coconut cookies, I knew I had to make them immediately. See the recipe here http://wholesomecook.wordpress.com/2012/01/18/wholemeal-coconut-and-choc-chip-cookies/
Not only do they include my favourite indulgance (dark chocolate), they are also packed with delicious coconut and the recipe calls for wholemeal flour instead of white. The thing I really liked about this recipe is that it replaces butter with macadamia oil. I've often used macadamia oil in baking before but never in a cookie so knew I had to try it.
Apart from macadamia oil being a delicious rich substitute, it is a really smart way of cutting out some saturated fat without losing any of the taste. So after a quick pantry check I confirmed that I had most of the ingredients already aside from the chocolate chips. A drive to the local shop to pick some up and I was ready to bake!
The cookie mixture was really straightforward and only took a minute to make. This is a really good stand by recipe to have on hand for when you are strapped for time and need to produce a treat.
Tablespoon dollops of mixture on a baking tray and 15 minutes in the oven is all it took. Do let these cool down a little before eating. I did not do this. I did however devour one straight out of the oven. It was chewy and gooey and all round delicious!
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