Chocolate Coconut Oatmeal Cookies

Moist yet crisp on the edges, these cookies promise cholesterol-fighting fiber, folic acid, and essential fatty acids—not to mention exceptional flavor. Add dried currants or cranberries, raisins, almond or pecan bits for even more pizzazz.

Makes 24 cookies

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup lightly packed dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup sweetened coconut flakes
• 11/2 cups old-fashioned oats
• 1/4 cup semisweet chocolate chips

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

In a large bowl, beat the butter and brown sugar until fluffy. Mix in the egg and vanilla until well combined.

Sift the flour, baking powder, cinnamon, and salt together into a bowl and then fold into the butter mixture. Mix in the coconut, oats, and chocolate chips until just combined.

Drop heaping tablespoons of the batter, 1 inch apart, onto the baking sheet (or use a pastry bag to make the more traditional swirl-shaped cookies). Bake for 15 minutes, until golden. Cool completely before serving.

Per cookie: 120 Calories, 5.55g Fat, 14.64g Carbs, 2.53g Protein, 1.37g Fiber, 17mg Calcium, 0.68mg Iron, 68mg Sodium, 8μg Folate

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The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.