Coconut Oatmeal Cookies
Every year once spring hits, my obsession with all things coconut kicks in and in a major way. From now until the fall, coconut becomes like a basic food group in of itself. I put coconut oil, shredded coconut, coconut milk on and in all of the things! So, sorry if you guys aren’t a fan!
I thought I would start my coconut season off with cookies. I’ve been wanting to get an oatmeal cookie recipe on this blog and thought a coconut version would be the best idea ever! I’m not sure how all of you feel about cookies, but I prefer my cookies to be slightly under-baked which results in a soft and chewy cookie. These coconut oatmeal cookies are just that!
These cookies do not contain any butter, but instead coconut oil! If you have never baked with coconut oil before, I highly recommend giving it a try. It does lend a slight coconut-taste to things, but it’s subtle. It also makes these cookies taste so amazingly rich and buttery even thought there is no butter!
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup coconut oil (measured solid), melted
- 2 large eggs
- 2 teaspoons vanilla extract (or coconut extract or do half vanilla/coconut)
- 1 cup shredded sweetened coconut
- 1 cup old fashioned oats
- 2/3 cup chopped walnuts (can also use pecans, sliced almonds, macadamia nuts)(optional)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat. Set aside.
- In a mixing bowl, mix together the flour, baking powder, baking soda, and the salt and set aside.
- In a large mixing bowl, cream together the granulated and light brown sugar with the coconut oil until combined and fluffy. Mix in the eggs and the vanilla and/or coconut extract. Slowly add the dry ingredients with the wet ingredients until just combined. Fold in the shredded coconut, oats, and nuts (if using).
- Scoop about a tablespoon of dough at a time and place onto the cookie sheet. Bake for about 10 minutes or until lighly golden. Let cool for about 2-3 minutes and then transfer to cooling rack to cool completely. Store cookies in an airtight container.