Coconut Oatmeal Cookies

Preheat oven to 350 F.

In a mixing bowl, stir and combine the oats, whole wheat flour, all-purpose flour and salt. Set aside.

Place the coconut oil in a heat-safe bowl and microwave until the oil has completely melted into liquid form, about 20-25 seconds.

To a second large mixing bowl, add the melted coconut oil, non-fat yogurt, eggs, sugar and vanilla extract. Whisk until well combined.
Add the oat mixture into the oil mixture and carefully stir until just combined.

Carefully fold in the white chocolate chunks, coconut flakes and macadamia nuts.

Cover 2 baking sheets with parchment paper. Scoop batter by heaping tablespoons onto parchment, spacing them about 2 inches apart. Batter should flatten and spread out on the baking sheet to form a cookie shape. If it does not, use your hands to form a rounded, flat cookie shape (batter will flatten and spread only minimally during baking).

Bake for about 11-14 minutes, or just until bottom edges begin to turn lightly golden. Remove pans from oven and set on a rack. Allow cookies to cool slightly and serve.

Storage: Cookies will keep for several days at room temperature if stored in an airtight container in a cool, shaded, dry location.