Coconut Oatmeal Cookies

Coconut Oatmeal Cookies - Scrumptious cookies that won't ruin your dietApparently, the most popular recipe to date on this website is a recipe that I haven’t even put on here yet. And I’m beginning to fear the consequences if I don’t get it posted. ; -)

The minute I shared my recipe for Coconut Brazil Nut Milk with you, emails started coming in. But the emails had nothing to do with the lusciously rich and creamy Coconut Brazil Nut Milk.

Nope.  Everyone wanted the recipe for the cookies in the photo!

I get it. A healthy milk? Nah. A savory soup? Uh-uh. A dip for veggies? Noooo.

GIVE ME THE COOKIES!! ; )

Even my mom said to me the other day, “You need to post that cookie recipe.”

Oooo-kay! I can take a hint. Here it is. : )

5.0 from 5 reviews
Coconut Oatmeal Cookies
 
A luscious cookie that won't ruin your diet!
Author:
Ingredients
  • 2 teaspoons finely ground flaxseed meal
  • 1/4 cup nondairy milk - I use Almond Breeze Original because it's one of the few varieties that don't contain natural flavors (an ingredient we try to avoid)
  • 1/3 cup almond butter
  • 3 tablespoons coconut oil (soft)
  • 1/2 cup raw sugar, turbinado sugar, or evaporated cane juice - divided (see note on sweetness below)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/4 cups rolled oats (Gluten-free oats may be used if desired.)
  • 1/2 cup unsweetened coconut

    OPTIONAL ADDITIONS
  • 1/3 cup carob chips
  • 1/4 cup chopped raw walnuts
Instructions
  1. Preheat oven to 325°F. (See preheating oven note below.)
  2. In a small saucepan, whisk together flax and milk. Bring to boil, stirring occasionally. When mixture comes to boil, remove from heat. Set aside.
  3. Place almond butter, coconut oil, and approximately 1/4 cup of the sugar in a large mixing bowl. Mix together very well with an electric mixer.
  4. Add flax mixture, salt, and vanilla and mix.
  5. Stir in oats, coconut, and remaining sugar by hand. Mix until very thoroughly combined. Dough will be very thick.
  6. Using a cookie scoop, scoop dough onto prepared baking sheet about 2 inches apart.
  7. Bake at 325°F for 17 to 19 minutes or until very lightly browned on the bottom. You don't want them to brown too much or they will be overdone.
  8. Allow to set for about 1 minute before removing to rack to cool.
Notes
See tips below.

Cookie Tips:

Preheating Oven - These cookies will spread too much if the oven is not preheated (as will many other types of cookies), but I really like the chewiness that results when they spread a little.  If you like chewy cookies too, preheat your oven to only 250°F, and then when you put the cookies in to bake, increase the temperature to 325°F. The cookies will spread like the ones in the Coconut Brazil Nut milk photo.

Sweetness – We think this is a sweet treat. If you like your cookies not so sweet, you can reduce the sweetener amount to 1/3 cup.

Flax Meal – I used to use my Blendtec blender to grind my flax seed into flax meal. It did a superb job, but it seemed like every time I wanted to use my blender there were flax seed meal “crumbs” in it. (Good for smoothies, but not so great for Cream of Leek and Kale Soup or Low Fat Creamy Italian Salad Dressing.)

So I was thinking about purchasing a coffee grinder to make flax meal, but before I could buy one, a sweet friend gave me one.

It’s a Mr. Coffee coffee grinder and it PERFECTLY grinds flax seed into a very fine meal. I really like it!  Thank you sweet friend. : )

Almond butter - I usually make these cookies with homemade almond butter.  My local grocery store carries MaraNatha No Stir almond butter, but I don’t like to use that kind because it has palm oil and sugar in it.  (I don’t want extra fat and sugar in my cookies – just almond butter.)

Amazon also offers almond butter.  Some brands, like Woodstock Farms almond butter, are decently priced (and others are outrageously high!).  But I usually find it easier and cheaper to just make my own.

In the comments section below someone mentioned that Costco carries almond butter (the good kind) for a reasonable price.  Good to know. :)

I’ve tested these cookies with different brands of almond butter and the varieties that are thin produce a thinner cookie and the thick ones result in a more “mound-shaped” cookie.  Your mileage will vary according to your almond butter consistency.  Whatever you do, don’t add liquid to the cookie dough to thin down thick almond butter.  This will result in a cookie that has a flour-y taste and isn’t as rich and chewy.

Coconut Oatmeal Cookies - Scrumptious cookies that won't ruin your dietWhy are These Cookies a Healthier Option if You’re Trying to Lose Weight (and Even if You Aren’t)?

So why are these cookies healthier than your average cookie? And how in the world do these yummy cookies fit in a weight loss plan?

1. Much of the fat that you would normally have in a cookie is replaced with healthy, high-fiber almond butter.  So you get a rich taste without the hip hugging fat.

2. There are no eggs in this cookie, which means no cholesterol and fewer calories.

3. These cookies are made without baking powder or baking soda – chemicals that contribute to bone loss and digestive disorders.

4. There are no refined flours in these cookies – only wholesome, high-fiber, whole-grain oats.  Refined foods contribute to weight gain independent of caloric intake, but increased fiber intake helps tremendously with weight loss.

Enjoy!

Popular Posts

Recipe for Cranberry Apple Crisp
Vegan Ice Cream Recipe
Healthy Caramel Recipe

 

 

 

Mailchimp subscribe 1

35 Responses to “Coconut Oatmeal Cookies”

Read below or add a comment...

  1. Susan says:

    Finally! I’ve been waiting for this recipe. They look so good. I’ll probably make these tomorrow and report back after I eat them all!

  2. Zoraida says:

    Thanks!! I have been waiting for this too, I remember asking for it myself. :-) Now we have something to go with the milk! ha! ha! By the way, I made your coconut pie recipe on Friday with the almond crust you sent me too and it was really good! I had a hard time finding it here, maybe you can put an index for the recipes? That would be really helpful, uh oh, I am giving you another project!

    • Jennifer says:

      Hi Zoraida,
      I’m glad you liked the pie. It’s one of our favorites too.

      Sorry you had trouble finding it on the website. The index is a great idea! I just don’t know if I know how to create one. I wish I knew more about how to make a good, easy-to-use website. I really struggle with website stuff.

      There is a search bar at the bottom right side of the webpage that you can use if you’re trying to find something. I know it isn’t as nice as an index, but maybe it will help some. I will put “recipe index” on my list of things to figure out how to do :)

      Enjoy your cookies and milk! :)

  3. Zoraida says:

    P.S. I get my almond butter from Costco, ingredients – dry roasted almonds, Maranatha brand, 26oz jar for about $6.

  4. Susan says:

    I made these cookies for breakfast. Why not? Look at all the healthy ingredients. Much healthier than most store-bought cereal. I like the idea of using flax seed meal in place of eggs.

    I made my own almond butter, but since I don’t have a very good food processor, it wasn’t quite as “buttery” as it should have been, which resulted in the cookie dough being dry. I baked them that way, but I think I could have added some applesauce or more coconut oil to moisten them a little. Also, I used only the 1/4 cup sugar and didn’t add the additional 1/4 cup at the end. They were plenty sweet for me. I added a few chopped pecans.

    Final analysis: Excellent taste, but slightly dry (my fault). I will definitely make these again, with some better almond butter. Keep these good recipes coming.

  5. Jennifer says:

    I’m glad you like them!

    The consistency of the almond butter definitely makes a difference in the outcome. Most store-bought almond butters are a good consistency for these cookies.

    Zoraida left a comment about getting almond butter at Costco – I’m thinking I might pick up a few jars next time I’m near a store.

  6. I think these could count as breakfast, right?! :)

  7. I love this ingredient list! Nothing to feel guilty about, and these cookies look super soft and chewy. I need to try this soon :)

    • Jennifer says:

      They are very, very good! The more they spread out (see my note on oven preheating) the chewier they are and I really like them that way. :)

  8. Susan says:

    Abby, these ARE breakfast cookies. I made them again this morning, and enjoyed 3 of them for breakfast! I used store-bought almond butter this time. They turned out much better than using my homemade almond butter. I also used only 1/4 cup sugar, which made them the perfect sweetness for me. I’m going to add dates next time, and maybe even cut down the amount of sugar some more. Yummy!

  9. These look delicious! I also have all the ingredients on hand and heading to the kitchen. Thank you!!

  10. Zoraida says:

    I made them this weekend and they were very very good! Thanks!! I made them in mounds and they were crispy. Sort of like a coconut macaroon.Oh, I reduced the sugar to 1/3 cup like you suggested and it was sweet enough. Thanks :-)

  11. Angela says:

    These are amazing! Thank you for the yummy recipe. :)

  12. Jennifer says:

    You’re welcome, Angela. Love your blog!

  13. Christy says:

    This is a great recipe! I substituted cane sugar for coconut sugar and left out the exta nuts and carobs chips. The flavor and consistency is perfect:) Will continue using this recipe!

  14. Lindy says:

    I made these last night, and they were AWESOME. A little crumbly, but I think next time I’ll process the oats to give them a more flour-like consistency. I used about half almond, half peanut butter, and added in sultanas and pecans. The sultanas gave them a nice carmelly taste, and the pecans and coconut made them positively decadent!

    • Jennifer says:

      Hi Lindy,
      Glad you liked them.
      Not sure about the crumble. They are always come out super moist and even a bit chewy for me. It could be the brand of nut butter since they are all a bit different.
      Anyway, happy you enjoyed them :)

  15. Amy says:

    Hi – I made these today and the dough didn’t really come together at all – more like granola. The cookies are basically just granola as a result. It’s tasty dough so I’d love for them to work. I’ve rechecked the ingredients a couple times and everything was correct. What is the binder for these if there is no egg? Thanks for the help!

    • Jennifer says:

      Hi Amy,
      I’m so sorry these didn’t work for you. I’ve had two people tell me their dough was crumbly, and I can’t figure out why since they always turn out great for me and for many others who’ve made them.

      The almond butter and flax meal whisked with the milk provide binding to replace the eggs. The dough should be thicker and a little bit drier than most cookie dough (because of the lack of eggs), but it definitely shouldn’t crumble when you put them on the baking sheet. I use a cookie scoop to scoop the dough out and then turn them out onto the baking sheet. (I adjusted the recipe to say this in case that makes a difference.) This results in a nice round ball of dough that isn’t soft and sticky like other cookie dough, but still holds together very well.

      Almond butter comes in a variety of consistencies. Obviously, this could affect the outcome. What brand of almond butter did you use?

      Did you use sugar as the sweetener? Replacing the sugar with another sweetener may affect the dough.

      The mixing process in step #3 of the recipe is absolutely CRUCIAL. Be sure to thoroughly “cream” the dough.

      I hope some of these thoughts help. I really want all of my recipes to work well for everyone who tries them. :)

      Jennifer

      • Amy says:

        Hi – thanks for replying. I used the pure almond butter from Trader Joe’s – I’d say it’s a medium consistency – not super thick or thin. In step #2, the flax meal is the only thing simmered with the milk. In your reply above, you noted the almond butter should be simmered also. Or should that be creamed as in step 3? I didn’t substitute anything in the recipe (used raw sugar but it didn’t dissolve in the dough – should it?) and I did use a hand mixer so everything was blended well. I ate the cookies for breakfast this morning with some strawberries – barely holding together but really good!

        • Jennifer says:

          Sorry my reply was a little confusing. I meant that *both* the almond butter and the flax-milk mixture help bind. They both are binders, but they don’t get simmered together. You are correct – the almond butter gets creamed in step #3. Sorry for being confusing.

          It sounds like you followed the recipe exactly, so I have no idea what would make the dough crumbly. I really wish I could help.

          The only other suggestion I can think of is to preheat the oven to 225°F – 250°F instead of 325°F before putting the cookies in the oven. This makes the cookies chewier, which may help the hold together better.

          I’m glad you enjoyed them for breakfast even though they fell apart. :) Sorry they didn’t turn out as they should.

  16. Daniele says:

    Hi there! Would you mind if I share your blog with my facebook group?

    There’s a lot of people that I think would really enjoy your content. Please let me know. Thank you

  17. helen says:

    Do you mind if I quote a few of your posts as long as I provide credit and
    sources back to your website?

  18. Krystal Mason says:

    These cookies sound amazing! Can i use steel cut oats?

    • Hi Krystal,
      They are really good!
      I think it would be best to stick with regular rolled oats in these cookies. Steel cut oats tend to not absorb moisture in a recipe the same way rolled oats do, so they probably wouldn’t turn out right.

      :) Jennifer

  19. bakedalove says:

    Just wanted to say that I LOVED these cookies! Thank you for sharing this recipe!

  20. Biruta says:

    Jeniffer – I loved ur class at Cedar Lake. I did not attend for weight loss but was very interested in healthy choices in food. Thanks loads

  21. Anne says:

    I was searching the web for a recipe that used almond butter and coconut (two of my favorite ingredients) and happened upon your recipe. I just tried making the cookies yesterday, and they are DELICIOUS! I could not find any unsweetened coconut, and I also already had Vanilla Almond milk that had some added sugar, so I simply eliminated the extra sugar from step 5, using a 1/4 cup total. The dough was thick and sticky, and the cookies have a wonderful chewy and soft texture. I am amazed at how delicious these healthy cookies are – thanks for the great recipe.

Trackbacks

  1. [...] present in this healthy nut can actually increase metabolism.  I put shredded coconut in my Coconut Oatmeal Cookies and Baked Apple Blueberry Oatmeal, and coconut milk makes Healthy Caramel Apple Dip, Coconut [...]

  2. [...] Upon browsing the net a bit, I landed upon this recipe. [...]



Do you have a comment or question about this recipe?

*

Rate this recipe: