Coconut Oatmeal Cookies
User Reviews
4.9
Coconut Oatmeal Cookies
Description
These cookies use ground flax seeds soaked in warm non-dairy milk as an egg substitute combined with almond or peanut butter, melted coconut oil, sugar, vanilla extract, oats, shredded coconut, and a pinch of salt. The thick dough is portioned onto a baking tray and baked at 325°F until lightly browned on the bottoms, resulting in chewy cookies with a soft interior.
The combination of oats and coconut delivers a textured cookie with a nutty sweetness enhanced by the almond butter and coconut oil. The cookies firm up as they cool and have a dense structure due to the oat and coconut content.
Variations such as adding chocolate chips, dried fruit, toasted nuts, spices like cinnamon or chai, ginger, or extracts can customize the flavor. A sprinkle of flaky salt on top can also balance the sweetness.
These cookies are suitable for gluten-free and dairy-free diets, utilizing natural binders to hold the dough together. Baking time should be monitored to avoid overbaking, preserving chewiness.
Ingredients
- 2 teaspoons Flax Seed ground
- 1/4 cup non-dairy milk
- 1/3 cup almond butter peanut butter works too
- 3 tablespoons coconut oil melted
- 1/2 cup sugar unbleached
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups gluten-free rolled oats
- 1/2 cup coconut shredded
Instructions
- Preheat the oven to 325°F. In a small saucepan, whisk together the flax seeds and milk. Bring to a boil, stirring occasionally. When mixture comes to boil, remove from heat and set aside.
- Place the almond/peanut butter, coconut oil, and half of the sugar in a large mixing bowl and mix well.
- Add the flax mixture, salt, and vanilla and mix. Stir in oats, coconut, and remaining sugar and mix until thoroughly combined. The dough will be very thick.
- Using a cookie scoop or a spoon, scoop dough onto prepared baking sheet about 2 inches apart. Bake for 15 to 17 minutes or until lightly browned on the bottom. Allow to set and cool before removing them from the pan to serve.
Notes
- Try adding ½ to 1 cup of mix-ins such as dairy-free chocolate chips, dried fruits (like raisins or cranberries), or toasted nuts for extra flavor and texture.
- Spices such as cinnamon, chai blends, ginger powder, or finely chopped candied ginger can enhance the taste profile.
- A light sprinkle of flaky salt on baked cookies balances sweetness and enhances overall flavor.
- Use almond butter or peanut butter interchangeably based on preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 31mg | 1% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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