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Coconut Oatmeal Cookies
A luscious cookie that won't ruin your diet!
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
2
teaspoons
flax seed meal
1/4
cup
non-dairy milk
1/3
cup
almond butter
3
tablespoons
soft coconut oil
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
regular rolled oats
gluten-free if desired
1/2
cup
unsweetened, shredded coconut
Optional Addition
1/3
cup
carob chips
1/4
cup
chopped raw walnuts
Instructions
Preheat oven to 325°F. (See preheating oven note below.)
In a small saucepan, whisk together flax and milk. Bring to boil, stirring occasionally. When mixture comes to boil, remove from heat. Set aside.
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
.
Add flax mixture, salt, and vanilla and mix.
Stir in oats, coconut, and remaining sugar by hand. Mix until very thoroughly combined. Dough will be
very
thick.
Using a cookie scoop, scoop dough onto prepared baking sheet about 2 inches apart.
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.
Allow to set for about 1 minute before removing to rack to cool.
Notes
Be sure to use rolled oats not quick oats in this recipe.
See notes in post.