Spelt oatmeal coconut chocolate chip cookies

Processed with VSCOcam with t1 preset1-1/4 cup spelt flour
1/4cups cocoa powder, unsweetened
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoons large grain sea salt
6 Tablespoons Earth Balance vegan buttery stick
3 Tablespoons coconut oil
1/2 cups granulated sugar
½ cups light brown sugar, packed
1 large egg
1-1/2 teaspoon pure vanilla extract
1 cup unsweetened shredded coconut
1 cup old fashioned rolled oats
1 cup Ghirardelli dark chocolate chips

Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In an electric mixer, cream together the buttery stick, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be somewhat dry. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).

Bake at 350ºF for 13 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack.

Recipe adapted from tastykitchen.com

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