Butter Coconut Oil Oatmeal Cookies Recipe
-2 cups all-purpose flour
-2 teaspoons ground cinnamon
-1 teaspoon baking soda
-1/2 teaspoon kosher salt
-1 cup Sonoma Farm Butter Coconut Oil
-1 cup firmly packed light brown sugar
-1 teaspoon vanilla extract
-2 large eggs
-1/2 medium-size ripe banana, mashed
1 1/2 cups regular oats
-1 cup finely chopped pecans
-1/2 cup finely chopped dried pineapple
Cream Cheese Frosting
-1/2 cup chopped dried banana chips
-1/2 cup toasted coconut
-1/2 cup chopped toasted pecans
1. Preheat oven to 350°. Stir together first 4 ingredients in a medium bowl. Beat coconut butter oil, brown sugar, and vanilla at medium speed with an electric mixer 3 to 5 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and banana; beat just until blended. Add oats and next 2 ingredients; stir until blended.
2. Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Flatten each, using a lightly floured flat-bottom glass.
3. Bake at 350° for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer to wire racks, and cool.
4. Spread Cream Cheese Frosting over half of each cookie (about 1 1/2 tsp. per cookie); sprinkle with banana chips, coconut, and pecans, pressing to adhere