Thin Crispy Oatmeal Coconut Lace-Style Cookies! Whether you’re packing them for a lunchbox treat, gifting them in a tin, or serving them alongside coffee, these cookies deliver a crisp, “buttery” texture and a luscious contrast of chocolate and coconut—making them an irresistible choice.

These Thin Crispy Oatmeal Coconut Lace-Style Cookies are a crave-worthy dream for cookie lovers who crave texture and flavor in every bite. Each wafer-thin, crackly edge bursts with a delicate balance of nutty oats and toasty coconut, then takes a glamorous turn with a drizzle of melty chocolate. A light sprinkling of toasted coconut adds both aroma, while the extra-thin silhouette gives you that satisfying snap when you bite in.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

If you love a cookie that’s thin, full of crunch, and utterly addictive, these thin and crispy lace-style cookies are your new obsession. Perfectly crunchy and impossibly light, they releasing a warm, toasty oat flavor that mingles with a hint of coconut with a rich chocolate drizzle.

This cookie is for those who adore a delicate, wafer-thin bite and crave that classic lace-cookie texture with a modern whole food plant based twist. You gotta give this one a try!

Tips for Success:

• Flavor Profile: These Thin Crispy Oatmeal Coconut Lace-Style Cookies are thin and crunchy, drizzled with melty chocolate and sprinkled with toasted coconut. They are reminiscent of an extra crispy lace cookie and full of delicious flavor.
• Batter/Dough Consistency: At first it will feel like the batter will not come together (too dry), keep going, eventually it will come together. Keep pressing the dry mixture into the almond butter. After several minutes, if the batter will not come together. The batter will become slightly sticky, drop the batter onto the cookie sheets.
• Shaping the Cookies: After dropping mounds of the cookie mixture onto the baking sheet, shore up any stray edges with the sides of your hands. Then with a slightly wet palm flatten the cookie downward to make a very thin cookie.
• Crispness of the Cookies: These cookies are very crisp and crunchy. If you wish a less crisp and crunchy cookie, then bake them 12 minutes. Watch the edges of the cookies, once they start to crisp up with golden brown edges, remove them from the oven for a less crisp cookie. The maple syrup in the cookie mixture begins to bubble and creates an almost brittle-like texture.
• Dry Sugar: Feel free to use your favorite dry sugar. Coconut, Date, or Maple Sugar – all work well in this recipe.
• Flour: We used organic, unbleached all-purpose flour. Feel free to use your favorite flour or gluten-free all-purpose flour.
• Almond Butter Substitutions: Typically, cashew butter is your best substitution. You can use other nut or seed butters with the understanding that the flavor and texture may be impacted accordingly. We have not tested any substitutions.
• Baking Sheets: If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat.
• Silicone Baking Pads: We feel that using silicone baking pads works best for these cookies; however, parchment paper will work as well; however, you may find that you need to remove the cookies sooner from the oven to prevent over-crisping if using parchment paper.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days.  Store in a covered air-tight container.

These cookies freeze well.

Pantry Products:

• Almond Butter: We used Artisana Organics Raw Vegan Almond Butter.  Feel free to use your favorite raw almond butter in this recipe.  Read the label, make sure the only ingredient is raw almonds.  Do not use a salted or sweetened almond butter.
• Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.
• Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Organic Rolled Oats (Whole Grain), Gluten Free.
• Molasses: We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.  We do not recommend black strap molasses as it can sometimes be bitter. You can leave the molasses out of the dish if you wish.  The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
• Coconut Extract: We enjoyed the extra punch of coconut flavor from the coconut extract, but you can leave it out if you wish.
• Maple Sugar: If using maple sugar, we have used Nova Maple Sugar. Feel free to use your favorite maple sugar.
• Coconut Sugar: If using coconut sugar, we have used Bob’s Red Mill Organic Coconut Sugar. We have not tested this recipe using coconut sugar; however, have found that substituting coconut sugar for maple sugar works well. Feel free to use your favorite date sugar.
• Date Sugar: If using date sugar, we have used Date Lady Date Sugar. We have not tested this recipe using date sugar; however, have found that substituting date sugar for maple sugar works well. Feel free to use your favorite date sugar.
• Baking Sheets:If you do not have a large 14×20 baking sheet, use 2 smaller ones, but only place one baking sheet of cookies in the oven at a time for even, consistent heat.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals.  Since table salt crystals are very fine, less table salt is required. We recommend using sea salt as it is less refined than table salt. 

Kitchen Equipment:

• Large skillet (to toast the coconut)
• Large cookie sheet
• Parchment paper (or silicone pads)
• Small cookie scoop (optional)

If you try these delicious cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Thin Crispy Oatmeal Coconut Lace-Style Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 12-13 Minutes
• Total Time: 33 Minutes
• Yield: 17 cookies 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

These Thin Crispy Oatmeal Coconut Lace-Style Cookies are a crave-worthy dream for cookie lovers who crave texture and flavor in every bite.

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Ingredients

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Dry Ingredients:

• 2 Tablespoons flour (of choice)
• ½ cup unsweetened shredded coconut *
• ¼ cup maple sugar (or dry sugar of choice) *
• 2/3 cup rolled oats *
• ¼ teaspoon sea salt (+/-) *

Wet Ingredients:

• ¼ cup almond butter (or cashew butter) *
• 1 teaspoon molasses *
• ¼ cup pure maple syrup
• 1 teaspoon vanilla
• ¼ teaspoon coconut extract (optional)

Optional Chocolate Drizzle:

• ½ to 1 cup vegan chocolate chips (semi-sweet or dark chocolate)
• ½ teaspoon tahini

Optional Toasted Coconut Dusting:

• 2 Tablespoons to ¼ cup toasted unsweetened shredded coconut

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Instructions

1. In a dry skillet, place the shredded coconut, toast over medium heat until lightly golden brown. Coconut is toasted when the coconut becomes lightly fragrant and is lightly golden, approximately 2 to 4 minutes, then immediately remove the toasted coconut from the skillet and allow to completely cool. Important Note: If sprinkling the tops with toasted coconut, add the extra coconut as well.
2. Preheat the oven to 350 F, position rack to the center.
3. Line a large baking sheet with parchment paper (or silicone pads), set aside.
4. Place the all the Dry Ingredients (including the ½ cup toasted shredded coconut) into a large bowl, whisk to combine. Note: Don’t forget to pull out the extra toasted coconut and set aside for sprinkling the tops.
5. Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the batter won’t come together, keep pressing the batter with a stiff spoon. The batter is ready when it can be pinched together and it holds together. If too dry, add an additional ½ teaspoon of pure maple syrup until it comes together.
6. Using a small-sized cookie scoop (1 Tablespoon) and scoop up the cookie mixture, and drop onto the cookie sheet, placing the cookies about 3 inches apart. With slightly damped hands, firm up the edges of the cookies, then press each cookie with the flat palm of your hand downward and flatten each cookie firmly to make them ¼-inch thick. Continue until all the cookies have been flattened, washing your hands every 5 to 6 cookies. Then go back and firm up any edges. Continue until all the cookies have been flattened. The cookies will spread when baking.
7. Place in a 350 F preheated oven for 12 to 13 minutes until the edges are slightly browned and the cookie is firm.
8. Remove from the oven and allow to cool on the baking sheet for 3 minutes, then remove and move them to a cooling rack. Allow to completely cool to room temperature.
9. Optional Chocolate Drizzle: If drizzling with chocolate, place the vegan chocolate chips a microwave safe bowl and place in the microwave, heat for 10 seconds on high, stir, repeat until the chocolate is completely melted, stir in the tahini, mix well, then drizzle the cookies with the melted chocolate and sprinkle with some toasted coconut. Place on a plate (or cookie sheet) and place in the refrigerator until the chocolate is thoroughly set. Once set, place in an air-tight container.

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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 17 cookies

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