Chewy Coconut Oatmeal Cookies
Servings: 12 servings
Calories: 190kcal
Equipment
- Hand/stand mixer
- Cookie sheet or similar tray
Ingredients
Wet ingredients
- 1/2 cup (plant) butter, softened (112 g) dairy-free if desired
- 1/2 cup sugar (96 g) coconut/brown sugar works best
- 1 egg, room temp sub a flax egg, or 3 tbsp mashed banana
- 1/2 tsp vanilla extract
Dry ingredients
- 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 (40 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 (I made 24 small cookies, freeze some cookie dough balls for future baking if you like) and bake 10-12 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.
- The recipe will make 12 regular sized and 24 small cookies, for larger cookies bake a few more minutes.
Nutrition
Serving: 2 small cookies | Calories: 190kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 81mg | Fiber: 2g | Sugar: 8g | Vitamin A: 253IU | Vitamin C: 0.05mg | Calcium: 18mg | Iron: 1mg