Coconut Buffalo Chocolate Chip Cookies

    30 minutes

    This recipe has taken a basic chocolate chip cookie dough recipe and loaded it up with coconut, cornflakes, and raisins creating a buffalo chip cookie, also known as 'everything but the kitchen sink' cookie.

    1 person made this

    Makes: 30 cookies

    • 2 cups (300g) plain flour
    • 1/4 cup (25g) unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon bi carb soda
    • 1 cup (250ml) coconut oil
    • 3/4 cup (165g) lightly packed brown sugar
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 1 cup (90g) rolled oats
    • 1 cup (30g) crushed cornflakes
    • 1 cup (170g) chocolate chips
    • 1/2 cup (35g) shredded coconut
    • 1/2 cup (80g) raisins

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 175 degrees C. Grease 2 baking trays.
    2. Mix flour, cocoa powder, baking powder, and bi carb together in a bowl.
    3. Beat coconut oil, brown sugar and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut and raisins into the cookie mixture.
    4. Drop rounded tablespoonfuls of mixture onto the prepared baking trays.
    5. Bake until edges of cookies are lightly browned and middles are cooked through, about 10 to 12 minutes. Cool cookies on the trays for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (9)


    Made these cookies with my granddaughter after school today and we both loved them! I didn't have cornflakes or raisins, so just omitted them. We cut both the brown sugar and white sugar in half and the cookies were plenty sweet enough.  -  13 Jan 2015  (Review from Allrecipes USA and Canada)


    These were super easy and good. I have never baked with coconut oil before--a not a big baker--and the taste was really nice. They made the house smell divine. The only thing I wasn't sure of was when I creamed the coconut oil and the sugar, some of the coconut oil was globby. Just here and there; mixed it for a long time but finally just gave up with some globs here and there. It didn't seem to affect the cookie. I also used an all purpose gluten free flour and with the strong sweet flavors of the cookie, the weird after taste in GF flour was completely gone. Thanks for a nice easy recipe to satisfy my sweet craving.  -  25 Oct 2013  (Review from Allrecipes USA and Canada)


    very good and enjoyed by adults more than kids  -  14 Aug 2018  (Review from Allrecipes USA and Canada)