Chewy Coconut Oatmeal Cookies

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I didn’t make any healthy eating resolutions, but since most people do, I have laid off the cookies. I didn’t want to tempt anyone by posting a cookie recipe. Well, it’s the middle of January and I can’t wait any longer. If you are still going strong on your resolution, ignore me. Or maybe listen because these Chewy Coconut Oatmeal Cookies have NO butter.

That’s right, there is no butter in the recipe, only coconut oil. And there is oatmeal, so these cookies are totally healthy. Sure, there is plenty of sugar, but I am counting them as healthy. New Years, Schmoo Years! It’s time for a cookie!

I’ve missed making a baking mess in our kitchen. There is something comforting about Gold Medal Flour everywhere and a sink full of dirty dishes. So maybe the comforting feeling of dirty dishes doesn’t last long, but these cookies are worth it. And that is what Josh is for. He’s a pretty handsome dish washer:)

If you have’t baked with coconut oil before, you are missing out. Run to the store and buy some. I buy Coconut Oil at Trader Joe’s. It is cheap and I love their brand. If you don’t have a Trader Joe’s, I am so sorry. Salt Lake City just recently got one and I want to move in. Love that store! Most stores carry coconut oil, so don’t worry. You can still find it.

Back to baking. The coconut oil is heavenly in these cookies. I am a butter lover, but I don’t miss it in these cookies. I added in shredded coconut to enhance the coconut flavor. The coconut smell is intoxicating!

The cookies are more on the simple side, but in a good way. The coconut flavor will transport you to a tropical island. And don’t we all need to be on a tropical island right now? Oh, wait…we are on our way to Hawaii right now. Wish you could all join us. Next time:)

Until then, make a batch of Chewy Coconut Oatmeal Cookies and enter coconut bliss!

Chewy Coconut Oatmeal Cookies

Chewy coconut cookies made with coconut oil, coconut, and oatmeal. Coconut lovers will go crazy for these cookies.
3.5 from 2 votes
Cook Time
10 minutes
Servings
2 1/2 dozen cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup coconut oil measured solid, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup quick oats

Instructions

  1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl cream together the sugar, eggs, coconut oil and vanilla extract until light and fluffy. Slowly add the dry ingredients and mix until combined. Stir in the oatmeal and coconut.
  4. Drop by tablespoonfuls onto prepared baking sheet. Bake at 350 degrees for 10 minutes, or until the cookies are set and slightly browned. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

If you like these Chewy Coconut Oatmeal Cookies, you might also like:

This post is in partnership withΒ Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour and use Gold Medal Flour in all of our recipes. Check out ourΒ Farm to Table EventΒ in Kansas CityΒ with Gold Medal Flour.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. You should get some coconut oil at Trader Joe’s. It’s amazing! I am sure butter would work, but you might lose some of the coconut flavor.

  1. I was wondering why no cookies or sweets from you! I get it now. But I missed your cookies! I love that these use coconut oil. I have TONS on hand. In the instructions when you say cream the coconut oil but then in the directions you say it was melted and just slightly cooled, is it sort of a half solid/half liquid state and you’re just creaming that best as you can with the sugar and egg? They look sooo good!

  2. These sound delicious. I am betting the dough would make a nice crust for a coconut cream pie or similar dessert. Do you think it would roll well? I suppose you could also just pat it into the pan.
    Have a great time in Hawaii!

  3. I live in FL – my coconut oil stays in a liquid state. Any tips? How much liquid should I use? Should I put it in the fridge so it will thicken slightly? Thanks!

  4. I just made these cookies and they are AMAZING! They are now my official favorite cookie. We have contractors working in our house and they just told me it’s not fair to make the house smell so good while they’re trying to work. Thank you for all of the great recipes you share. You have been vicariously feeding my family since I discovered your site! πŸ™‚

  5. I love using coconut oil in my cooking! But it’s not exactly clear whether it’s super healthy or not – it’s really high in saturated fats, however some say the kind of saturated fat it has is good. Regardless, it’s super yummy and these cookies sound delish!

  6. I attempted making these right now and the dough is super soft and crumbly. Should I just press it into a ball, if I can, to bake? Or should I add some more Coconut Oil?? HELP! They’re ready to bake!

  7. Hi. Just made these and they turned out wonderful. The batter was very soft and crumbly and so I just shaped them into a ball. They made perfectly round, perfectly textured cookies. One thing to note on my cookies: I did not bother to melt my coconut oil…I just used the solid stuff (very solid up here in Alaska) and creamed it with the sugar, eggs, and vanilla. Seemed to work fine…like I said the texture was perfect. These will definitely be my go-to cookie for cold winter afternoons (like today).

  8. So funny..I made cookies today too. I was trying to be good after the holidays and I just couldn’t wait any longer. I am so going to try this recipe. I have been wanting to have an excuse to by coconut oil and we have a Trader Joes in Olympia.

  9. I can’t WAIT to make these cookies! We moved from So. Cal. to VA in 2010 and I’ve waiting two and a half LONG years for Trader Joes to make it’s way out here. Finally, one opened about 45 min. from me and I make a monthly trip out there. I get my coconut oil there, too. Thanks for the recipe!

  10. Just wondering why you are trying to use healthy ingredients and you use bleached flour?! While you’re at TJ’s get their flour too! πŸ™‚

  11. Instead of all the sugar, you could try using a sugar and stevia mix! I think I will make these this weekend! I love coconut! πŸ™‚

  12. Had to make these tonight as I had everything in the pantry and the coconut oil intrigued me. Love the crunch yet chewy texture. I did add a teaspoon of coconut extract just to be sure they were coconutty enough. I think next time I make them I would like to add some chopped macadamia nuts. That would make them perfect.

  13. I made these today, was worried when I took them out of the oven! They were still puffy and looked uncooked…but one bite and YUM! Oh, and I added a cup of chocolate chips too!!!

  14. I’m not a huge coconut fan but my husband is. He’s been gone all week on business so I’m making them for him for the weekend. I made the dough last night and baked 4 cookies to test it. Yummmmmmmmy! I followed the recipe and they turned out perfectly. Crispy on the outsides and chewy in the middle. The rest of the dough is getting baked as I write this. Thank you for such a good recipe without using butter!

  15. I’m planning on making these today but I don’t want to have to go out and buy quick oats when I have a TON of old fashioned oats in the house. Would that work or is there a problem? These look fantastic! I will be dividing the dough and making one part “plain”, one part with chocolate chips, and one part with nuts to see which is best…. whichever is the winner will be included in the several hundred cookies I have to bake for next weekend for my daughter’s school (getting my volunteer hours done)! Yum. And in the meantime, enjoy Hawaii!

  16. These must smell and taste wonderful. I love a chewy cookie. I have just started experimenting baking with coconut oil and hope to use it in recipes as a substitute for vegetable shortening. Even butter flavored Crisco tastes yucky to me and coconut oil smells and tastes great! Thank you!

  17. Hi There,

    I made these last week.
    In the directions, you don’t include adding the coconut and oatmeal. I added them to the dry ingredients and the cookies ended up coming out dry. I suspect because the flour should be decreased if you are adding oatmeal?
    I overcooked mine as well.
    However, they are very tasty and I added coconut sugar instead of brown sugar.
    I am going to try again and take them out of the oven way earlier and decrease the flour.

    1. Thanks for catching that, you stir in the oats and coconut after you add the other dry ingredients. The amounts are correct though. The dough is a little crumbly, but my cookies don’t come out dry. Try baking them for a shorter amount of time.

  18. OMG!! These are seriously too. friggen. good. I ended up using whole wheat flour & all brown sugar since that’s what I had on hand and they still taste amazing. Totally taste like they have butter in them. πŸ˜‰ Definitely my new fav!!

  19. I really wanted these to turn out, but alas… they didn’t.

    This recipe was a whole slew of firsts: first time cooking with coconut oil, first time using the new Kitchenaid & cookie sheets I got for Xmas. First time I’ve ever had a cookie dough turn out like this (or not turn out, rather).

    That should’ve been the first clue. The finished dough was crumbly & dry, and didn’t really spoon well when trying to put it on the baking sheet. My first batch of “cookies” were little half-spheres that aside from the slight golden edges, resembled exactly the uncooked dough on the baking sheet. I tried adding more coconut oil & pressing the cookies with a fork like you would a peanut butter. They pretty much crumbled everywhere after baking. Not the pretty little cookie in the above pictures, that’s for sure.

    A plus: the raw dough tastes great.

    Apart from that, I have no reason to make these again. Now what to do with the half jar of coconut oil left.

  20. Um these are amazing. Sincerely, me, my boyfriend, and every person that ate one of these cookies.

    My boss told me they are his new favorite. Well done.

  21. YUM! Since some comments indicated these came out a bit dry/crumbly, I reduced the flour to 2 1/2 cups and they came out fantastic! Thanks for the great recipe!

  22. Just made them, two thumbs up from Frederick , MD! And yes it is freezing here as well. I used 2 1/2 c flour as my Kitchen Aid was struggling. I slightly melted the coconut oil in the microwave. Our Costco now sells the coconut oil. First try making cookies with it. Hubbie loves them πŸ™‚ Thank you.

  23. This was a fantastic, easy recipe. A friend of mine referred me to it, and I made a couple changes to make it a little bit healthier (you know, so you can eat more of them with less guilt) and it worked out great.

    I used non-quick oats which I buy in bulk from a local organic farm; I didn’t heat the coconut oil and it worked out fine to have it solid; I substituted 3/4 cup coconut sugar (which is unrefined, unlike cane sugar) and used 1/4 cup cane sugar along with the brown sugar; and I added about 3/4 cup chocolate chips.

    The texture was perfect, the taste was well-balanced, and even my pickier organic-only friends can enjoy these! Next time, I may even try a gluten-free version using coconut flour in lieu of the all-purpose flour…

    Such a versatile recipe!

  24. I made these cookies and the dough was hard and crumbly and i couldnt form them into balls. I had tojuat mash it into a pie pan an make a giant cookie. It tastes great but its also hard as a rock. Its definitely not overbaked and i measured everythig correctly. Not sure what i did wrong. But it tastes good. Just wish i had the chewy individual cookies

  25. These are amazing. I made a few miniscule changes (didn’t melt the coconut oil, used old fashioned oats that I whizzed up in the food processor) but I doubt that had a significant effect. They are moist, flavorful and delicious.

    I also grated some nutmeg on top of them before I put them in the oven, it added a great spice flavor. I think I might try cardamom next time.

  26. I baked these last night … All jokes aside.. THE best!! Thanks to you.. I now have to stay on that treadmill a bit longer each day till I burn the 5 cookies I’ve eaten since 2AM πŸ™‚ Thanks soo much for sharing!!

  27. Good cookies, but I couldn’t find coconut oil so I used butter. I guess that’s why they didn’t taste coconut that much. But they were good and I will bake them again. I will try again to find coconut oil.

    Hope you loved Hawaii, I’ve been there and it was amazing.

    1. The coconut oil really does add a lot of coconut flavor. I hope you can find it next time. I buy it at Trader Joes. Most Utah grocery stores carry it though. You can also order it from Amazon.

  28. These cookies are fantastic! I’m making them right now for my son to take to school for a bake sale and I’m sure they’ll go fast!

  29. This has become my absolute favorite cookie ever! I am a huge fan of coconut! I love your blog. All of your recipes are amazing and I usually always have the ingredients in my cupboard. Thanks for all of your brilliant ideas!

  30. Ave Maria! March 1st and I just baked my first batch of cookies of the year (I held off as long as I could). I’m so happy that my hubby asked for oatmeal cookies today. These were amazing! A new favourite~and a sweet treat after making your creamy tomato orzo soup for lunch. You’ve been my go-to food blog for almost 2 years and never disappoint!

  31. OK, I’ve been experimenting with coconut oil for awhile and there is a learning curve. I’m hoping other people help share their results. On the comment about measuring I’m confused with you answer. When measuring I use displacement for solids and when it is melted it still measures the same. Not sure solid vs liquid would be different. Most of my results on cookies come out crumbly and don’t spread. I only saw a few comments about the same, can’t believe others are haveing different results. Also is anybody using different sugar, I recently switched to unrefined and unbleached whole cane sugar. This is also causing a learning curve, I would like other bakers input if they are using this product. Switching to coconut oil, whole cane sugar, unbleached flour can create healthy alternatives.

  32. I absolutely loved these cookies. They practically called my name when I saw them. I combined the idea with another of your cookies and stuffed them with Nutella. So good. Thanks for the recipe!

  33. I can’t stop making these. They are SO good, we haven’t bothered making any other cookie for 2 months now. Thank you for an incredible recipe!

    FYI fellow Canadians: you can get coconut oil at bulk barn.

  34. PS. Those of you having problems wih the dough being dry and crumbly: try using 3/4c coconut oil and 1/4 Greek yogurt. Works like a charm, tastes every bit as good.

  35. I just made these and they came out great! The coconut is a nice alternative to butter for my dairy intolerant child. I added some chocolate chips just because… Thanks for the keeper recipe!

  36. I weighed my ingredients, including the coconut oil (218 g). My dough also came out crumbly, but held it’s shape when I used my cookie scoop. I may try decreasing the flour next time but they baked up perfectly as is!

  37. I found this recipe and thought it sounded delicious. Boy was I right! All my family and friends that tried the cookies loved them too! It was simple enough to make while looking and tasting gourmet. Yummy! Love your website!

  38. Can you recommend a good way to make these vegan, what I could sub out the eggs for with least impact on texture?

  39. These are so good!! I made as written, but toasted my coconut. Actually, I just had leftover toasted coconut on hand from the Easter cake so I used that. I’ll do it in the future though, because the flavor was outstanding.

  40. Just made these cookies and they spread a bit ( I used a cookie scoop so maybe that’s why), they are too sweet for liking so I will experiment a bit and take the sugars down to 3/4 cup each and use unsweetened coconut to see if that doesn’t help. I was dismayed to see that the bag of Mounds Sweetened Shredded Coconut has propylene glycol in it so I should have checked the label first and used my organic Tropical Traditions coconut instead. Thanks and I will try this recipe again.

  41. Tried these cookies today…I cut back on the sugar (3/4 cup of each) and found they were still very sweet. I also think they could use a little more salt. All in all, not a bad recipe, but not a keeper for me.

  42. These cookies are amazing. I followed the recipe amounts, the only difference is that I used organic shredded coconut that was unsweetened. It was leftover from my smoothies. I thought it made it perfect and not too sweet. I will be making them again.

    I did try to use a scoop to make them but ended up shaping them into balls by hand and it made them stick together a bit better. The dough was a bit crumbly but it cooked perfectly.

  43. The only addition I made to this recipe was to add 1/4 tsp of coconut extract. These cookies are scary good. I may eat the whole batch by myself. Good thing I halved the recipe!! Thanks, Maria!

  44. Just made these tonight. So easy and they taste great! 10 min cooking time was really accurate for all 3 batches.

  45. I just made these and they are GREAT!! Like the lady from Alaska said, I just used it solid like butter and creamed the sugars first and then added eggs and vanilla. The batter is “crumbly” but a lot of cookies are. They are very easy to work with. One thing, mine came out looking “homemade” instead of perfectly shaped and gorgeous like yours. πŸ™‚ Oh, and mine yielded 3 1/2 dozen. I really like that because we only eat cookies that I make. We need as many as I can get!! Thank you!!

  46. Am I able to substitute the All-Purpose Flour with Coconut Flour or Almond Flour? Please let me know. I’m allergic to gluten and I would love to try this recipe!

  47. These cookies turned out amazing. So perfectly simple but very addictive. Best with coffee, tea or milk. This is now in my recipe book for good.

  48. Thanks for this recipe, they turned out amazing, just dipped the top in more coconut shavings before baking, so good. Love how moist they are! Good way to use up some of my coconut oil too, love Trader Joes!

  49. Delicious cookie. I had coconut oil but no shredded coconut so added 1 1/2 cups of chocolate chips to make a Choco oatmeal cookie. The cookies baked up perfect and taste great. Thanks for sharing the recipe.

  50. I was looking for an oatmeal cookie recipe that uses coconut oil and stumbled upon this recipe. We are not big coconut fans. Think the cookies would turn out ok If I substituted another cup of oatmeal for the coconut? (I have used your baked oatmeal recipe before and enjoy your blogging.)

  51. I just made these cookies and they are so delicious! I baked them, ate one (or two) and sat down to record the recipe and source in my personal recipe binder and noticed that I missed the 1 cup of granulated sugar. I only put 1 cup of brown sugar and they are still so delicious. I like to use less sugar in general, so I was pleased to see that forgetting the granulated sugar did not affect the delicious outcome! Thanks for the recipe. I’ll be using this recipe in the future for sure! Cheers!

  52. I thought I had commented on this recipe before, but I guess not- I absolutely love these cookies; they might be my favorite recipe I’ve ever made. They’re AMAZING and chewy, just the way I prefer cookies. One change I made was using unsweetened coconut, and I used about 3/4 cup. Also, I’m usually pretty generous with the vanilla extract, so there’s probably 2 1/2 tsp πŸ™‚
    Suggestion for people who said they spread: refrigerate the dough! My new favorite thing to do. I’ve been baking the dough in small batches; the first ones that were un-refrigerated came out fine, but the subsequent cookies have been nice and thick, not much spreading at all, plus they’re more flavorful.
    LOVE LOVE LOVE these coconut oil oatmeal chocolate chip cookies! Thank you so much for the recipe πŸ™‚

  53. i am trying to make these gluten free using coconut flour that i found. they smell amazing, but are not holding together very well. i’ve added a bit of extra oil & some water. other suggestions?

  54. wow so funny, these look just like the cookie recipe I just posted haha! The ingredients are similar as well so I’m sure these taste amazing πŸ˜€ I will definitely be trying them out tomorrow! I’ve been so in love with anything coconut lately!

  55. I’ve made these a few times now and every time people tell me they are so good I should sell them. A few have even mentioned they like these better than ones they’ve had from bakeries. Thank You for such a great recipe!

  56. I asume you measure the coconut oil in a dry measuring cup. Is the solid coconut oil soft enough to press down in the measuring cup (and thereby eliminate air pockets)? I am anxious to try these cookies!

  57. my dough came out very dry and crumbly. I had to actually make balls out of them with a mellon scooper before putting them on cookie sheet. Should the dough be this thick? If not, what went wrong?

  58. These are amazing!! I changed it up a bit and decreased the sugar & brown sugar by 1/4 cup each and subbed organic evaporated cane juice sugar. Also used organic desiccated unsweetened coconut (will use 1/2 cup next time; makes the dough a little crumbly – lol). Lastly, I used organic coconut oil. So delicious!!! Thank you!!

  59. I randomly came across this recipe tonight, I absolutely LOVE coconut oil… heck, coconut in general! So I whipped up a batch and they are FABULOUS!!! Thank you!

  60. Baked these yesterday. Pleasantly surprised with it’s 2 dozen yield. Didn’t have coconut oil on hand and ended up using olive oil. Also used Bob’s Red Mill whole wheat flour and threw a 1/2 cup of chocolate chips in. Very pleased with how they came out but would’ve even doubled the amount of oats and/or shredded coconut for a headier texture. All around delicious though. Definitely recommend this recipe. Will try again with coconut oil sometime, and another batch with butter. Thanks πŸ™‚

  61. PS. I totally forgot to mention that I cut the sugar in 1/2 and only did 1 cup of brown sugar. They were sweet enough for me, possibly even too sweet. Everyone liked them.

  62. I subbed 2 Tablespoons ground flax seeds mixed w/ 6 Tablespoons water for the 2 eggs to ‘vegan-ize’ the recipe and they were still wonderful! I used my small scoop to get them all the same size and help mold them, then flattened them on the cookie sheet a bit with the heel of my palm. They will be the main treat during our coffee hour at church in the morning. Tender, crispy, and chewy; a cookie trifecta! Thanks for a great recipe!

  63. These cookies are probably the best cookies I have ever had. Every time i make a batch for a new group of people, I have to make another batch. I bought a gallon of coconut oil, just so I’ll have it for making these cookies! This is by far the favorite cookie for me and my friends and family! Thank you so much for posting this~

  64. okay so i made these about a month ago for my sons birthday and he has been pestering me to make them again since then! (i caved today) πŸ™‚ they are so ridiculously good! thank you so much for the recipe, theyre the new family favorite!

  65. I made these yesterday and they are absolutely delicious!! It is hard to find a recipe where the cookies actually come out chewy and these definitely did!! However, they needed a tad more sweetness so I sprinkled sugar on some before they baked and on the others, I drizzled them with milk chocolate after they had baked and cooled a bit. I also added a bit of almond extract which I love! Thanks for the awesome recipe!!

  66. So, I don’t like coconut, but I bake cookies for my husband’s clients and one of them DOES like coconut. I tried these and took the leftovers on a family vacation. All the family who does like coconut LOVED these. Based on their rave reviews I am making them for a dessert table at a wedding we are attending. A note…I just used the coconut oil (Trader Joe’s) out of the jar…no melting or softening, and they were fine. This next time I am going to put them right on the cookie sheet without the parchment paper and see what happens.

  67. Can also make these gluten-free! I used boxed gluted free sugar cookie mix (volume is about 1/2 the amt of dry ingredients from recipe above)…used coconut oil instead of butter, added vanilla extract, 1/4c coconut, 1/4 oatmeal, 1/2 chocolate chips…probably could have added more. They took about 15 min to bake and are so soft/chewy, will definitely make again..my husband (who is not gf) loved them too!

  68. These are addictive. I did use 1 cup of coconut sugar in place of the brown sugar. Next time I might use all coconut sugar(lower glycemic index).

  69. Adding my rave review to the masses… yum! I love baking with coconut oil, and these really let it shine. As with most recipes, I cut down the sugar a little (I don’t measure exactly, just don’t fill the cup all the way) and they came out perfect.
    I love the suggestion of adding some finely chopped dried pineapple (pina colada cookies, oh my!) or a drizzle of chocolate on top (I think chocolate IN the cookies would be too heavy, but a drizzle would be perfect!) I’ll have to do some experimenting, with the holidays coming up I have an excuse to bake lots of cookies πŸ™‚

  70. I made these tonight after stumbling across this on facebook. These little bundles of goodness are AMAZING! Soft, melt in your mouth, plesant looking delightfullness. If you contemplate making these I highly recommend you do. These are by far my new favorite cookie. Not to mention I am thinking of using the dough for other cookies because it is just that good! Thanks for sharing the recipe.

  71. Just made these for our Christmas cookie platter. The dough was FABULOUS and the cookies were even better. Super delicious and I love that they have coconut oil in them. Followed the recipe except for using Turbinado sugar in place of the regular sugar. I will make these again.

  72. These cookies look really good. But am looking for an eggless version. What would u suggest ? I do have enerG brand egg replacer. How much would I need and when do I need to add them .. Ur response would be highly appreciated. We r coconut lovers and am sure looking forward to making these very soon !

  73. I just made these wonderful nuggets of coconut. I did add a scant half cup of whole milk because the dough seemed a bit dry. I also added some raisins as we love them. The cookies came out perfect.

  74. YUM! I made these last week and am about to make them again today. Beautiful cookie with a marvelous taste. I found the dough a bit too dense, I added a scant half cup of milk and it was perfect. Everyone that I shared with wants the recipe~a compliment to you!

  75. These are amazing! My husband couldn’t stop eating them! I added choc chips to half the batch and wow they were even better which i didn’t even think was possible! The coconut oil makes a world of difference in these! Thanks!

  76. I was looking for a cookie recipe with coconut and I found these! Just made them and they are absolutely delicious! I did use unsweetened coconut instead of sweetened, which made them perfect–not too sweet, but still perfectly coconutty! Delicious! Thank you for the recipe!

  77. I wonder why, but whenever I try one of your cookie recipes, the dough is too dry and crumbly and the cookies end up crispy. It only does that with the recipes on your website. I’m from Canada so maybe there’s some difference with the ingredients. I know the flour isn’t exactly the same, but I don’t have this problem with other american recipes.

    Anyway, it’s not a very big deal: I keep using your cookie recipes because they taste SO good. I could eat a thousand of them (or maybe even more, I haven’t tried yet). I’m gonna try using less flour and oats. Or maybe you would have another suggestion? I don’t mind the crispiness but the cookies are a little difficult to shape when the dough is dry like that.

    Thanks πŸ™‚

  78. I have a lot of coconut oil cookie recipes that I love but these are a new favorite. I added chopped dates as well. Must. Stop. Eating!!

  79. I use this recipe to bake my (medicinal) cannabis cookies. Excellent for flavor, manageable calorie content and healthy delivery of meds. Great recipe!

  80. These cookies are completely amazing first off! My coworkers request them all the time and everyone who’s tried them loved them. I wanted to try them gluten free and was wondering if coconut flour could be substituted for the flour?

  81. I made these last night. They’re delicious! I used flax instead of eggs to make the recipe vegan (and it’s what I had on hand). I also added 1/4 cup of almond milk so the dough wasn’t crumbly. I made half the recipe and got 19 cookies. They’re a great shape and texture – just a little crunchy on the outside and chewy in the middle. Thanks for the recipe!


  82. Substituted half the oil for one mashed banana, and used unsweetened coconut. These were incredibly sweet! Next time will but back to 1/2 cup each of the sugars – that should do the trick. Otherwise the texture was great.

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