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I don’t know about you, but I’m a huge coconut fan. My coconut obsession only began a few years ago. In fact, when I was younger I didn’t like coconut at all! (I know, what was I thinking?) It was one of those things that for some reason I thought I didn’t like, so I’d refused delicious coconut cake, pina coladas, and anything else that I knew featured coconut as a star ingredient.
I can’t quite pinpoint the day I tried giving coconut another shot, but I do remember developing a love for it. Now I think the more coconut, the better! (I even sprinkle coconut flakes on my smoothie bowls for Instagram all the time!)
This recipe for triple coconut oatmeal cookies are a new favourite of mine! They’re like a cross between a macaroon and an oatmeal cookie. Perfectly chewy, soft and delicious!
Triple coconut oatmeal cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Triple coconut oatmeal cookies
Ingredients
- 1/4 cup coconut oil
- 1/3 cup apple sauce or 1/2 smashed banana
- 1/2 cup coconut sugar
- 1 organic egg (for vegan sub flax egg)*
- 1 1/2 tsp vanilla extract
- 1/2 cup large flaked oats
- 1/2cup+2tbsp white spelt flour (can sub whole grain flour, kamut flour or regular flour)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking solda
- 1/4 tsp xantham gum (optional, but recommended if using a low-gluten flour)
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a mixer, add the coconut oil and apple sauce. Mix on low speed until combined.
- Next add the coconut sugar and mix until combined, followed by the egg and vanilla mixing on medium speed for 1 minute.
- In a bowl mix together the oats, flour, salt, baking powder, baking soda, and xantham gum.
- With the mixer on low speed, slowly add the mixture, adding 1/2 at a time until incorporated.
- Next add the shredded coconut until incorporated.
- Roll into even balls, or use a spoon to dollop cookies onto the baking sheet.
- Bake for 10-12 minutes, until golden brown around the edges. Let cool for 10 minutes.
- To make the chocolate drizzle, melt chocolate chips in the microwave on low power, about 60 seconds. Remove and mix until chocolate is melted (*may vary according to your microwave)
- Pour the melted chocolate into a ziplock bag or piping bag, cut the tip of the bag, and pipe in a zig-zag across half the cookies.
- Let cool until chocolate is dry.
- Store in a Tupperware.
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 6g
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
Great recipe, however can I substitute dessicated coconut for the shredded coconut? Thank you
yes!
So tasty Jessica, I had to stop myself for eating the whole 10 cookies ? Thanks for such a simple yet tasty recipe ??
So happy you enjoyed them! 🙂
These are the best!! I added extra 1/4 tsp of cinnamon and they came out absolutely divine! They also have a subtle caramelized flavor from the coconut sugar which makes them even more delicious)
So happy you enjoyed the recipe Leyla!
I actually tried making these today and they are delicious!!! I love the coconut flavour the oatmeal texture together
Thanks Sara! I’m glad you like them! They’re a great go-to healthy cookie. You can even substitute the flour for any healthy flour of your choice!
Hi, do you mean tbsp or cup flour?
1/2 cup + 2 tbsp flour! 🙂
I Love coconut. Must give these a try. Have a great day
They’re super coconut-y! I hope you’ll like them ania!
Oooh that texture! I want a dozen of these right about now, they look perfect Jess <3
Thanks Nat! I think I ate a dozen of them in one sitting when they came out of the oven!