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Coconut Buffalo Chip Cookies

Coconut Buffalo Chip Cookies

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Nancy Anne

Nancy Anne

I tweaked this recipe so much that it's now my own. Also known as (at least by me) 'Everything but the kitchen sink cookies,' these cookies have a fun variety of ingredients in them for a ton of texture and flavor. The photo is of them both with and without the cocoa powder.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Mix flour, cocoa powder, baking powder, and baking soda together in a bowl.
  3. Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter.
  4. Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
  5. Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jennifer
0

Jennifer

12/14/2013

I have never made cookies with coconut oil before, but these turned out well & are really good. I did wind up rolling them into balls & flattening them a bit before I baked them because with all the add ins, they were a little hard to keep together just using a cookie scoop. I also traded out the raisins for dried cranberries. I will definitely be making these again.

ama
0

ama

10/25/2013

These were super easy and good. I have never baked with coconut oil before--a not a big baker--and the taste was really nice. They made the house smell divine. The only thing I wasn't sure of was when I creamed the coconut oil and the sugar, some of the coconut oil was globby. Just here and there; mixed it for a long time but finally just gave up with some globs here and there. It didn't seem to affect the cookie. I also used an all purpose gluten free flour and with the strong sweet flavors of the cookie, the weird after taste in GF flour was completely gone. Thanks for a nice easy recipe to satisfy my sweet craving.

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