These are inspired by Bertha's Cafe. Mine are ever-so-slightly sweeter with a touch more of chocolate. I love them for breakfast and as a snack.
1 c. canola oil
1 tbsp. vanilla
2 eggs or egg whites
1/3 c. unsweetened cocoa
2/3-3/4 c. brown or unrefined white sugar
1 c. all-purpose flour
2 1/2 c. quick cooking oats
1 1/2 tsp. baking powder
1/3 c. shredded sweetened coconut (optional)
Mix wet ingredients. Add dry ingredients. Use a medium ice cream scoop to place dough on cookie sheet. Bake at 350 degrees for 15-20 minutes.