Incredible Coconut Oatmeal Cookie Recipe
If you love coconut, you’ll love this recipe. When you combine this cookie dough with coconut, it tastes like a coconut cake—one you could eat all day. The cookie’s texture is a little different though, as it’s not as firm or fluffy as most cookie dough recipes.
This is an incredible low fat, high protein, gluten free, sugar free, grain free, non vegan cookie recipe. It’s the perfect recipe if you’re trying to switch your diet to a healthy one, or if you’re trying to lose weight. It’s also incredibly easy to make, and doesn’t get stuck in your teeth. The ingredients are simple. You’ll need just five main things: ground oatmeal, coconut flour, baking soda, eggs, and vanilla extract.
It’s no secret that oatmeal is one of the healthiest grains on the planet. It’s high in fiber, thanks to the bird’s eye chia seeds you’ll find in every one-ounce serving, contains the amino acid L-theanine, and is a great source of plant-based protein. And now, oatmeal is finally starting to get its due recognition as a superfood.
Looking for a new Christmas treat to try? This recipe for Incredible Coconut Oatmeal Cookies is just what you need for the holidays. Fresh rolled oats, coconut flakes, and just the right amount of brown sugar and cinnamon go into these. Combine all ingredients in one dish, bake for 12 minutes, and enjoy!
This is a cookie recipe that I’ve been using and modifying for over a decade. I began cooking it with a very close family friend many years ago. During the chilly winter months, she would invite me over and we would bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and bake and The majority were delectable, but a few were complete disasters. I’ve been able to add various twists and turns to this traditional dish as I’ve matured and relocated many times. After preparing this recipe 2,700 times over the course of ten years, I’ve finally discovered the one that is tried and true and consistently delicious!!
Which kind of oats makes the greatest cookies?
Rolled oats (also known as old fashioned oats) provide the finest results in this cookie recipe. I’ve tried them all, and the rolled oat is by far the best. Its form and texture go well with the rest of the components. Steel-cut oats, like oat bran, completely changed the flavor and texture of the dish. Stick to rolled oats, whether quick or normal.
Is it possible to substitute coconut flakes for shredded coconut?
You may use the two terms interchangeably. It’s important to understand that coconut flakes, also known as flaked coconut, are just bigger forms of dried shredded coconut. Instead of being shredded, the cooked coconut flesh is chopped into large flakes and dried. I wanted these cookies to be a little more “meatier,” so I used flakes. Use whatever you like or have on hand, but don’t change the portioning!
Our Incredible Coconut Oatmeal Cookie Recipe calls for the following ingredients:
- Flakes of Coconut
- Brown Sugar is a kind of sugar that is used
- Extract of Vanilla
- Soda (baking)
- Baking soda and powder
The Incredible Coconut Oatmeal Cookie Recipe is easy to prepare.
Preheat the oven to 350 degrees Fahrenheit. Cream together the white sugar, brown sugar, and room temperature butter in a large mixing basin. (It shouldn’t be melted, but it should be soft!)
Slowly add the egg once everything has been well combined. Combine the flour, vanilla, baking soda, and baking powder in a mixing bowl. Add the oats and coconut once those ingredients are fully combined. By hand, combine the final two ingredients.
Scoop tiny quantities of dough onto a prepared baking sheet using a cookie dough scooper. Each cookie is 1 1/2 spoonful of dough if made using a spoon. Remove from the oven after 14 minutes. Just before the baking time is complete, you’ll see that they’ve developed a lovely, light toasted brown crust!
Remove from the oven and set aside to cool for 5 minutes before serving.
Whether you’re a seasonal baker, someone who bakes all year, or someone who simply wants to try this recipe, you won’t be sorry you took the time to make them. They aren’t too sweet or flavorful, and they are ideal for the Christmas season. It’s a wonderful complement to any existing Christmas cookie selection, and it’s something the entire family will love. Christmas greetings!
Other excellent dessert-baking alternatives include:
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Time to Prepare: 8 minutes
15 minutes to prepare
Time spent: 23 minutes
- a quarter cup of flour
- 1/2 cup softened butter (at room temperature) (1 stick)
- 1/2 cup sugar (white)
- a half cup of brown sugar
- 1 cup coconut flakes (sweetened)
- 1 cup oats, old fashioned
- vanilla extract (1/2 teaspoon)
- 1 teaspoon powdered baking soda
- 1 teaspoon bicarbonate of soda
- Preheat the oven to 350 degrees Fahrenheit.
- Cream the room temperature butter, white sugar, and brown sugar together in a mixing basin.
- Stir in the vanilla essence and 1 egg.
- Mix together the salt, flour, baking powder, and baking soda in a sifter. Stir.
- Combine 1 cup of oats and 1 cup of coconut flakes in a mixing bowl. Because the dough will be crumbly and thick, stir by hand.
- Spoon 1 1/2 teaspoons of dough onto a prepared baking sheet, roll into a ball, and put on sheet.
- 15 minutes in the oven
- Allow 3 minutes for cooling before serving!
Information about nutrition:
Size of Serving:
1 tbsp. per serving 140 calories 8g total fat 5g Saturated Fat 0g trans fat 2 g unsaturated fat 19 milligrams of cholesterol Sodium: 134 milligrams 16g carbohydrate 1 gram of fiber 9 g sugar 1 gram of protein
(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)
Have you tried this recipe yet?
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There are many types of cookies, and of course Nutella, but we all know that the most popular baked goods are cookies. I think most of us know the classics like Oreos, Snickers, or Almond Flour.. Read more about magnolia bakery oatmeal coconut cookies and let us know what you think.
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