These soft, chewy cookies are a coconut lover’s dream, and they’re made using olive oil and toasted walnut oil for those good monounsaturated fats.
2cupsunbleached all-purpose flour
¼cuporganic olive oil
1tablespoonorganic toasted walnut oil
1tablespoonpure rum extract
Preheat the oven to 375°F.
Sift together the flour and baking powder into a bowl. Set aside.
Break the eggs into a large bowl. Using a whisk, beat the eggs for about 1 minute until golden yellow. Add the sugar and whisk for about 1 minute, until well blended. Add the olive oil, walnut oil, and rum extract. Using the whisk, beat well for about a minute to combine. Add the coconut, rolled oats, and sifted flour and baking powder. Using a wooden spoon, stir the ingredients together until they’re combined and the flour is completely mixed in. The batter will be fairly loose.
Line two or more cookie sheets with parchment paper or spray them with canola or grapeseed oil spray. Scoop heaping tablespoons of the batter onto the prepared cookie sheets, allowing about 2inches between cookies because the batter will spread as the cookies bake. Bake for about 18 minutes, until just set, creamy in color, and barely golden around the edges. The cookies will be soft when you remove them from the oven, so let them set for 5 minutes until cool enough and firm enough to transfer to a platter. Continue baking remaining batter. These cookies will stay chewy and soft for up to 3 days if you cover the platter tightly with plastic wrap.