Coconut Chocolate Chip Oatmeal Cookies

In the bowl of a stand mixer, cream the butter and both sugars. Add the egg and vanilla and beat on high until well combined. Add the coconut milk fat and beat until well combined.

In a separate bowl, add the remaining ingredients (other than the almonds and chocolate chips) and stir until well combined.

Add the dry ingredients into the stand mixer bowl and mix on low until just barely combined. Add the chocolate chips and the almonds and mix again until barely combined.

Cover a baking sheet with parchment paper.

Using a cookie scoop or an ice cream scoop, scoop out balls of dough that are approximately the size of a golf ball and place evenly on the baking sheet.

Refrigerate for 2 hours or up to 24.

Preheat oven to 350 F.

Bake the cookies for 20-22 minutes or until lightly golden brown. You don’t want to over cook these, so start to check on them at about 12 minutes in case your oven cooks way faster than mine. Especially if you skip the refrigeration step, room temperature cookies will be done a lot sooner. Once you pull them out of the oven, slide the parchment paper onto the counter and allow cookies to cool.