Description
Rich, tender, and chewy, these Healthy Coconut Oatmeal Cookies are melt-in-your mouth delicious.
Ingredients
Scale
Dry Ingredients:
- 1 ¼ cups rolled oats *
- 1 ½ cup unsweetened coconut flakes *
- 1 Tablespoon flax meal
- ½ cup dry maple sugar (or coconut sugar) *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt (+/-) *
Wet Ingredients:
- ½ cup cashew butter (or almond butter) *
- 1 teaspoon vanilla
- ½ teaspoon molasses *
- 2 Tablespoons pure maple syrup *
- 2 to 3 Tablespoons water *
Optional Ingredients:
- Drizzle vegan chocolate (melted)
Instructions
- Preheat the oven to 350 F, set oven to use middle rack.
- Line a large baking sheet with parchment paper or silicone pads, set aside.
- Place the rolled oats and coconut flakes into a food processor and process (pulse on/off) for 40 to 50 seconds until finely chopped *, then add to a large bowl.
- Add all the remaining Dry Ingredients to the large bowl with the chopped oats and coconut flakes. Mix well to evenly distribute.
- Add all the Wet Ingredients to the dry ingredients, mix well to combine.
- Scoop up the dough with a large cookie scoop (shy of 2 Tablespoons) and drop in a high-rounded amount onto the cookie sheet. Continue scooping and dropping until all the batter is used. Keep the cookies approx. 3 to 4 inches apart as the cookies spread and flatten on the baking sheet as they bake.
- Place in the oven, center rack, and bake for 14 to 15 minutes until the edges and bottom are golden and the cookie is set. Remove from the oven and allow to cool on the baking sheet for 5 minutes before moving to a cooling rack.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes approximately 17 to 19 cookies