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.
Ingredients
Scale
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
Instructions
- 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.
- Preheat the oven to 350 F, position rack to the center.
- Line a large baking sheet with parchment paper (or silicone pads), set aside.
- 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.
- 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.
- 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.
- Place in a 350 F preheated oven for 12 to 13 minutes until the edges are slightly browned and the cookie is firm.
- 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.
- 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.
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