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!