Chewy Cocon-OAT-meal cookies? Sorry I had to.
These are some awesome cookies I came up with trying to make some low-sugar oatmeal cookies to make ice cream sandwiches with. They were so good, I ate them plain.
In fact, I got so obsessed with them that I now keep unbaked cookie dough balls in my freezer at all times.
Whenever I need one of these babies in my belly I preheat the oven and bake for 12 minutes. Boom.
I urge you to do the same because cookies, as everything else, are best straight out of that OVEN. Let me know if you give these a try!
Chewy Coconut Oatmeal Cookies
Servings: 24 cookies
Calories: 93kcal
Equipment
- Hand/stand mixer
- Cookie sheet or similar
Ingredients
- 1/2 cup unsalted butter softened (112 g) dairy-free if desired
- 1/2 cup light brown sugar (96 g)
- 1 egg, room temp (sub a flax egg)
- 1/2 tsp vanilla extract
- 3/4 cup flour (90 g) gf all purpose if desired
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup rolled oats (120 g)
- 1/2 cup shredded coconut (30 g)
- 1/2 cup (optional) chocolate chips (90 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl cream together butter and sugar. Beat in egg and vanilla.
- Add flour, baking soda, salt and rolled oats, mix until combined.
- Finally stir in the coconut and (optional) chocolate chips.
- Scoop on the parchment (freeze some cookie dough balls for future baking if you like) and bake 10 minutes until the edges are golden.
- Cool slightly and enjoy!!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
- To bake from frozen, add 1-2 extra minutes to the regular baking time. Fresh cookies whenever you want!!
- These cookies are just the right level of sweetness for breakfast but if you want them even sweeter, add some extra white sugar or granulated sweetener.
Nutrition
Calories: 93kcal