Friends, I have a problem. I have a minor addiction to coconut. I love coconut flakes, coconut chips, coconut butter, coconut sno cones, coconut milk, coconut ice cream, raw coconut, coconut water… The list goes on! Fun fact: coconuts can be considered either nuts, seeds, or fruits.

This recipe is indirectly inspired by my dad and directly inspired by ranger cookies (one of his favorites). Thanksgiving is this week, a perfect time to express how thankful I am for my dad. He has macular degeneration, an eye disease that causes him to be legally blind.  He received the gene for this disease from my grandfather, who received it from my great-grandmother. I did not receive the gene which would effect me, nor am I a carrier.

Although my father’s condition has placed a great weight on his shoulders, he has not collapsed under the burden. He has been a great help to my mom, has learned many skills and held different jobs- although he is currently retired- and was my homeschool teacher for years. (Wow, am I thankful for that!) I have never doubted my father’s love for me, and even more important, I have never doubted my father’s love for Christ. In a culture which encourages bitterness because of our entitled attitude, he has remained joyful and peaceful. What a great example I have to follow!

Coconut Oat Chocolate Chunk Cookies recipe:

• 2 flax eggs (1 flax egg = 1 tb ground flax + 3 tb water)
• 1 cup oats
• 1/2 cup coconut flour
• 1/2 cup shredded coconut
• 1/4 cup softened coconut butter (also called coconut manna. Not coconut oil.)
• 1/2 cup maple syrup or agave
• 1/2 cup vegan semi-sweet chocolate chunks
• 1/2 cup dried cranberries
• 1/4 tsp salt

Prepare two flax eggs in a separate bowl and set aside, allowing the flax to gel for about 15 minutes, while preparing other ingredients. Add flax to all other ingredients and mix well. The dough should be crumbly, but be sure the coconut butter is well incorporated. To make 20-22 cookies, each cookie should be about a heaping tablespoon. Bake at 350 degrees for around 25 minutes. The cookies should be golden-brown when you take them out of the oven. Be sure to allow them to cool before enjoying. They crumble easily when hot!

~Dani