Mama Sharon’s Loaded Chocolate Chip Cookies (+ gluten/dairy free modifications)

Mama Sharon's Loaded Chocolate Chip Cookies (+ gluten/dairy free modifications)
Print Recipe
This is the cookie recipe my mom's been making since I can remember. They're loaded with nuts and coconut and dark chocolate. They're definitely a treat...but they're a treat made with really great ingredients. And boy are they delicious. They also come out really well in a gluten and dairy free version. The modifications for that version are included in this recipe in [brackets].
Servings
48 cookies
Servings
48 cookies
Mama Sharon's Loaded Chocolate Chip Cookies (+ gluten/dairy free modifications)
Print Recipe
This is the cookie recipe my mom's been making since I can remember. They're loaded with nuts and coconut and dark chocolate. They're definitely a treat...but they're a treat made with really great ingredients. And boy are they delicious. They also come out really well in a gluten and dairy free version. The modifications for that version are included in this recipe in [brackets].
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir flour, oats, coconut, and baking soda together and set aside.
  3. With an electric beater, beat butter, sugar, and brown sugar together until creamy.
  4. Add vanilla and eggs, one at a time. Mix thoroughly after each addition.
  5. Gradually blend flour mixture into creamed mixture.
  6. Stir in nuts until combined. Stir in chocolate chips last, to avoid breaking them up.
  7. Drop by tablespoon onto ungreased cookie sheets. Bake for 8-11 minutes or until golden brown. If you want chewy cookies, take them out around 8 minutes. For crispier cookies, take them out around 11 minutes.
  8. Allow to sit on cookie sheet for two minutes to set up. Then move cookies to a cooling rack and allow to cool completely before eating. We are always tempted to eat them warm, but we promise that these are best when they’re totally cooled!
  9. **NOTE: If you’re making the gluten and dairy free version, then you might consider using 1 1/4 cups chocolate chips, since the dough and the chocolate chips don't like to stick together as well as with the regular dough. Or start with 1 1/4 cups and slowly add more. We usually form the dough into rough balls with our hands and then push some of the chips that fall out into the top of the dough ball while they're on the cookie sheet before baking.
Recipe Notes

Nutrition Facts Per Serving (1 cookie)
CALORIES: 136
PROTEIN: 2.5g
FAT: 10g fat (4g saturated)
CHOLESTEROL: 18mg
CARBOHYDRATE: 10g
SUGARS: 5g
ADDED SUGARS: 5g
SODIUM: 32mg
CALCIUM:18mg (2% DV)

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