Chewy toasted coconut oatmeal cookies are a delicious treat that’s just right for enjoying during the holiday season, or anytime at all!
I cannot believe that we are almost at the end of October. And I cannot believe that I’ve almost made it through the 31 Days of Comfort Food! 31 Days of cooking yummy food…okay, I guess it wasn’t that hard to get through. I like cooking, and we all like eating over here, and I love taking photos, so it all worked out.
After posting so many recipes for 31 days in a row, I actually had to go back and see if I included an oatmeal cookie recipe. And I did not have one posted this month! Which seems totally ridiculous, because oatmeal cookies are totally an autumn dessert, and I find them (well, any cookie that’s homemade, really) very comforting.
I decided to add coconut after I realized that Darryl has been buying a bag of toasted coconut from Trader Joe’s every time he shops there. Because of all that impulse coconut buying, we have a surplus in our pantry, to the tune of about five or six bags. I figured we’d better start using some of it up, so these toasted coconut oatmeal cookies were born.
I love how the large coconut chips give these cookies a nice texture and crunch. If you can’t find toasted coconut, just buy large flake coconut and toast it in the oven for a few minutes.
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Chewy Toasted Coconut Oatmeal Cookies.
Chewy toasted coconut oatmeal cookies are a treat the whole family will love.
- 1/2 cup vegan buttery spread
- 1/4 cup brown sugar firmly packed
- 1/4 cup granulated sugar
- 1 Tablespoon ground flax seed meal
- 3 Tablespoons water
- 1/2 teaspoon vanilla
- 3/4 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup gluten free old fashioned oats
- 3/4 cup toasted coconut chips You can buy them already toasted, or just toast in your oven for about 5 minutes at 325 degrees.
Preheat oven to 350, and line a cookie sheet with parchment paper. Mix the ground flax seed and water in a small cup and let it sit for five minutes until it gels up.
- In a large glass bowl, melt the butter in the microwave for about 15-20 seconds, just until softened. Stir in the sugars, vanilla, and flax seed egg and mix well.
- Stir in the flour, salt, and baking soda. Mix well. Add the oats and coconut, and stir.
- Drop by tablespoonfuls onto the parchment lined cookie sheet. Bake for 9-10 minutes. They will look a little bit underdone in the middle…that’s okay! They will cook a bit more on the cookie sheet as they are cooling. Let them cool on the cookie sheet for about 10 minutes then transfer to a wire rack.
These toasted coconut oatmeal cookies are:
- chewy and delicious
- perfect for packing in lunches
- great for those new to gluten free baking
Annnd…Darryl just informed me as I am typing this post, these are great breakfast cookies!