Freezer Chocolate Coconut Walnut Cookies

Rich, chewy cookies with a tropical twist! These freezer-friendly treats combine the best of both worlds: dark chocolate, crunchy walnuts, and a hint of toasted coconut. Perfect for satisfying your sweet tooth on a whim, these cookies can be baked straight from the freezer in just 12 minutes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup rolled oats
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, unsweetened shredded coconut, rolled oats, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Stir in the chocolate chips and chopped walnuts. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Freeze the dough balls on the baking sheet for at least 30 minutes.

Once frozen, transfer the cookie balls to a freezer-safe bag or airtight container and store in the freezer for up to 3 months. To bake, preheat your oven to 375°F (190°C) and place the desired number of frozen cookie balls onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm and enjoy!

Notes

You can customize the recipe by using dark, milk, or white chocolate chips according to your taste preferences.

If you’re not a fan of walnuts, you can substitute them with pecans or hazelnuts for a different flavor profile.

Make sure to label and date the freezer bags or containers so you can keep track of how long they’ve been stored in the freezer.

It’s best to thaw the frozen cookies at room temperature for about 30 minutes before baking for better results.

If you want a crisper cookie, bake for 14 minutes, and for a chewier cookie, bake for 12 minutes.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 27g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 2g