oats and coconut cookies recipe

Written ByJenny Smyth Posted on
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The Best oats and coconut cookies recipe

I’ve been making oats and coconut cookies for my family for years, and they’re always a hit. The recipe is simple and easy to follow, and the end result is a delicious and healthy cookie that’s perfect for snacking or as a sweet treat.

I love that this recipe uses rolled oats instead of wheat flour, making it a great option for those looking for a gluten-free alternative. The addition of shredded coconut adds a nice texture and flavor to the cookies, making them feel like a special treat.

When I’m in the mood for baking, I often find myself reaching for this recipe because it’s so quick and easy to make, and the end result is always impressive. My kids love helping me in the kitchen with this recipe, measuring out the ingredients and mixing everything together.

They’re also happy to be the official taste-testers, making sure that each batch turns out perfect. This recipe is a staple in our household, and I’m confident it will become one of your favorites too.

With its combination of oats, coconut, and sweetness from the sugar, these cookies are a perfect treat for any occasion. Whether you’re looking for a snack to pack in lunches or a dessert to serve at a party, these oats and coconut cookies are sure to please.

Plus, they’re made with wholesome ingredients that will give you peace of mind when serving them to your family.

Oats and Coconut Cookies

4.6 from 1445 votes

These chewy oats and coconut cookies are a delightful treat with a crisp edge and soft center. They combine the nutty flavor of rolled oats with the sweetness of shredded coconut for a satisfying snack.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup sweetened shredded coconut

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
3Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
4In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated.
5Stir in the rolled oats and shredded coconut with a wooden spoon or spatula until evenly distributed throughout the dough.
6Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear set but still soft.
8Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 19g🥦Dietary Fiber: 1g🍬Sugars: 11g🥩Protein: 2g

📝Notes

For extra flavor, toast the shredded coconut in a dry skillet over medium heat for 2 to 3 minutes until lightly golden before adding to the dough. Store these cookies in an airtight container at room temperature for up to one week.

Watch Video Of How Oats and Coconut Cookies Works

These oats and coconut cookies are always a good idea for any occasion because they are easy to make and everyone loves them. For storage, keep them in an airtight container at room temperature for up to a week, or freeze them for longer.

To reheat, pop them in a 300 degree oven for five minutes or microwave for ten seconds to bring back the soft texture. I like to serve them with a glass of cold milk or a cup of coffee, and they are perfect for packing in lunchboxes or setting out on a dessert tray.

They work well for family gatherings because they are not too fancy but still feel special, and they disappear fast every time I make them.

❓ Frequently Asked Questions About Oats and Coconut Cookies

1. What type of oats should I use in this recipe?

Rolled oats are best used in this recipe as they provide a nice texture and help bind the ingredients together.

2. Can I substitute other types of nuts or seeds for the shredded coconut?

Yes, you can substitute other types of nuts or seeds for the shredded coconut if you prefer or if you have allergies.

3. How do I ensure that my cookies turn out chewy rather than dry?

To ensure that your cookies turn out chewy rather than dry, make sure not to overbake them.

4. Can I store these cookies at room temperature or do they need to be refrigerated?

These cookies can be stored at room temperature in an airtight container for up to 5 days.

5. How do I know if my cookies are done baking?

Your cookies are done baking when they are lightly golden brown on the edges and set in the center.

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