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Coconut and Oat Cookies recipe

Coconut and Oat Cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Coconut biscuits and cookies

A simple, yet utterly delicious cookie. Enjoy with a big mug of tea, coffee or hot chocolate.

243 people made this

IngredientsMakes: 24 cookies

  • 100g margarine
  • 220g dark brown soft sugar
  • 200g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 110g butter
  • 250g plain flour
  • 75g desiccated coconut
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 160g porridge oats

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium mixing bowl cream margarine, butter and sugars. Add eggs and vanilla until blended. Set aside.
  3. In a separate bowl, combine dry ingredients, reserving the coconut until all other dry ingredients are blended. Add coconut.
  4. Combine wet and dry ingredients until moist. Drop on greased baking trays about 2.5-5cm apart. Bake for 10 minutes or until golden. Remove from oven immediately - if overcooked, the cookies will get hard.

Cookie how-to

Make perfect cookies every time with our How to make cookies guide!

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Reviews & ratingsAverage global rating:(219)

Reviews in English (192)

so easy to make and scrummy-23 Feb 2014


This recipe has been used in my family for generations with a slightly different variation. We use either shortening or butter and add one (1) addtional cup of oatmeal. We also roll the dough into "logs" (about 2" x 6") then chill for about 1 hour. Then slice into 1/4" thick cookies. Either way, an absolute winning recipe.-05 Jul 2001


These were absolutely delicious Darlene! Because some reviewers complained about their cookies coming out flat, I used heaping teaspoons of the baking soda and baking powder. I added chocolate chips to the mix and made rather large cookies that took about thirteen minutes to bake. Like others stated, even if the cookies don't appear to be done, take them out anyway and let them set up. Thanks for a terrific recipe!-31 Aug 2005

Chewy Coconut Oat Cookies

Chewy Coconut Oat Cookies is a community recipe submitted by Community and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Heat oven to 180 C. Grease or line two baking trays.
  2. Measure all dry ingredients into a mixing bowl. Gently heat butter and golden syrup together in a saucepan until butter melted.
  3. Add to dry ingredients with the 3 tablespoons water and mix. Roll small teaspoonfuls into balls and place on greased or lined baking sheets. Flatten with a fork.
  4. Bake for 15-20 minutes or until golden brown.
  1. Heat oven to 180 C. Grease or line two baking trays.
  2. Measure all dry ingredients into a mixing bowl. Gently heat butter and golden syrup or light corn syrup together in a saucepan until butter melted.
  3. Add to dry ingredients with the 3 tablespoons water and mix. Roll small teaspoonfuls into balls and place on greased or lined baking sheets. Flatten with a fork.
  4. Bake for 15-20 minutes or until golden brown.

Australian Oat-Coconut Cookies (Anzac Biscuits)

Toasting the coconut and the oats deepened the flavor of the biscuits. Honey and dark brown sugar stood in for traditional golden syrup. Be sure to have all the ingredients measured beforehand it’s important to combine everything as soon as possible after the baking soda has been incorporated into the wet ingredients. Underbaking the cookies gave them chewy centers. An oiled 1 tablespoon measuring spoon helped portion out the cookies.

A No Guilt Snack for Moms and Kids

I used to be obsessed with the ‘low fat’ thing when I was younger. I would scan the the calorie count on the label and make my decision on what to eat purely on how ‘low fat’ it was. I didn’t even look at the ingredients list. These biscuits would have scared the crap out of me! They have real butter! And Oats. And Coconut!

My younger self was an idiot.

Since eating a whole food diet, watching my weight has become a bit irrelevant. I tend to stick within a set weight without really trying. Now for a lot of people, this may not seem like a big deal, but for me, weight was a major issue when I was growing up. I was the ‘fat friend’ (You can read a bit more about that here – scroll all the way to the bottom of the post for my story) I tried countless diets (some dumb ones too) in an attempt to lose the weight, but nothing really helped. I would always put it straight back on.

Then I found out about Clean Eating.

Eating whole foods is a game changer! With each of my four pregnancies I gained around 45 pounds. That’s a lot of weight to gain four times over. The thing is, I lost this weight within the first 5 months purely through eating whole foods. No diet. No restrictions. Just real food.

Our bodies are designed to digest whole foods. Don’t be scared to eat and nourish your body. It knows what to do when you feed it real food.

  • 1 1/2 cups coconut (toasted, unsweetened, large-flaked)
  • 1 1/4 cup oats (freshly ground, gluten-free, rolled oats. See cook's note below)
  • 1/2 cup starch ( tapioca)
  • 1/4 cup flour (all purpose gluten-free mix)
  • 1 teaspoon guar gum
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoon baking soda
  • 2 cups sugar (brown, firmly packed)
  • 1 1/2 cups butter (or 3/4 cup butter and 3/4 cup coconut oil)
  • 2 medium eggs
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract (gluten-free)
  • Note: You can use packaged gluten-free oat flour in this recipe or you can easily prepare your own by grinding gluten-free oats in a clean coffee bean grinder. To prepare 1 1/4 cups oat flour, add approximately 1 1/3 - 1 1/2 cups of gluten-free oats in small batches and pulse to grind.

Line a large baking sheet with parchment paper or lightly oil.

Toast flaked coconut on a large baking sheet for about 5 minutes or until golden. This burns every quickly so watch carefully.

Cream butter, sugar, eggs and extracts in a mixing bowl until light and fluffy.

In a separate bowl, mix all dry ingredients together. Whisk until blended.

Add dry ingredients (except rolled oats and toasted coconut) to sugar mixture and beat on low just until dough is well blended.

Stir in rolled oats and toasted coconut.

Use a 1/8 cup measuring cup or a measuring spoon to scoop dough and drop on prepared baking sheet. Space cookies at least 2 inches apart.

Bake for 15 minutes or until golden brown. Cool on baking sheet briefly before transferring to a cooling rack.

Tip: Use a small electric coffee bean grinder to make fresh oat flour. Add 1/2 cup at a time to the coffee bean grinder and briefly pulse until rolled oats are ground.
You can can cut sugar to 1 1/2 cups without a big difference in taste.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

How to Make Healthy Coconut Oatmeal Cookies


Preheat your oven to 350°F. Then, line a baking sheet with parchment paper.

Stir all of the dry ingredients together in a large bowl: coconut, oats, oat flour, cinnamon, baking powder, baking soda and salt.


Whisk all of the wet ingredients together in a medium bowl: flax egg, almond butter, coconut oil, coconut sugar, maple syrup and vanilla.


Pour the wet ingredients over the dry ingredients to create the oatmeal coconut cookie dough. Stir and fold until all of the ingredients are well incorporated. Fold in your favorite nuts and dried fruit.


Scoop and drop balls of oatmeal coconut cookie dough onto the baking sheet you lined earlier. Flatten each cookie to the thickness you like.

Bake, Cool and Enjoy

Bake, cool and enjoy the best healthy oatmeal coconut cookies!

Oatmeal Cookies You’ll Love: The BEST Gluten Free Oatmeal Chocolate Chip Cookies // Good Morning Breakfast Cookies – Vegan Gluten Free Breakfast Cookie Recipe // My Favorite Vegan Oatmeal Chocolate Chip Cookies!

Coconut Flour Cookies

With a deliciously fluffy texture, they taste like a cross between a gooey chocolate chip cookie and a sweet coconut macaroon.

The homemade healthy cookies can be low carb, vegan, gluten free, soy free, wheat free, tree nut free, grain free, paleo, and sugar free.

There’s no stand mixer required, and they can even be made with no eggs.

You may also like: Keto Cheesecake

Coconut flour chocolate chip cookies

While many coconut flour cookie recipes must add other flours, starch, or nut butter to hold the cookies together, these are different because they’re made with ONLY coconut flour.

No almond flour, no tapioca flour, no white flour.

Throw in a handful of chocolate chips or sugar free chocolate chips to make chocolate chip cookies, or leave the chips out for coconut shortbread cookies or sugar cookies.

Also make this Avocado Chocolate Mousse

What is coconut flour?

Dried coconut is the only ingredient in coconut flour, and it’s finely ground until it resembles the texture of wheat flour but contains no gluten.

Coconut flour is very high in fiber and also contains potassium, iron, and 3 grams of protein in just 2 tbsp.

It absorbs liquid like a sponge and therefore can almost never be used as an equal substitution in baked goods calling for other flours, so it’s best to find recipes that specifically call for it instead of trying to substitute coconut flour for almond flour or all purpose flour.

Can I use a different flour in the cookies?

This recipe has only been tested with coconut flour, so use one of the following recipes instead if you’d prefer to use a different flour:

For almond flour cookies, make these Keto Cookies.

For oat flour cookies, make these Healthy Chocolate Chip Cookies.

For cookies with spelt or white flour, make these Vegan Chocolate Chip Cookies.

How to make coconut flour cookies

Start by measuring out your ingredients.

Preheat the oven to 325 degrees Fahrenheit, and line a cookie sheet with parchment paper. (If using a silicon baking mat, you can skip the parchment.)

In a mixing bowl, stir everything together to form a cookie dough, then roll the dough into balls. Place on the prepared baking sheet.

The cookies don’t flatten on their own, so I like to press them down into cookie shapes before baking. If you prefer cookie balls, this step isn’t required.

Cook on the oven center rack for 22 minutes. They will still look soft and undercooked when you remove them from the oven, so let the coconut cookies cool completely, during which time they will firm up considerably.

*For vegan coconut flour cookies, flax eggs do work here. Just be sure to whip up the flax eggs and give them time to sit and fully gel before proceeding with the next steps of the recipe.

Above, watch the coconut flour cookie recipe video

The recipe was adapted from my Keto Muffins and Keto Peanut Butter Cookies.

  • 2 Cups flour
  • 1 Tablespoon McCormick Ground Cinnamon
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup (2 sticks) butter, softened
  • 3/4 Cups firmly packed light brown sugar
  • 3/4 Cups granulated sugar
  • 2 eggs
  • 2 Teaspoons McCormick All Natural Pure Vanilla Extract
  • 1 1/2 Cup dried cherries
  • 1 Cup flaked coconut
  • 1 Cup quick-cooking oats
  • 1 Cup white chocolate chips

Mix flour, cinnamon, baking soda and salt in medium bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.

Add eggs and vanilla mix well.

Gradually beat in flour mixture on low speed until well mixed.

Stir in cherries, coconut, oats and chocolate chips.

Drop dough by rounded tablespoons 1 1/2 inches apart onto ungreased baking sheets.

Make Your Own Oat Flour

These cookies absolutely pack the super healthy oat grain punch! There's no added flour like all-purpose in these healthy oatmeal cookies because some of the oats are pulverized into oat flour, thanks to our trusty Vitamix.

No Vitamix? No problem, a food processor or blender could do the same. Or you could also just use your favorite oat flour. You can also use all whole oats, too. We prefer to add just a little bit of oat flour in because of how it binds it all together.

Tips for making soft and chewy cookies

  • Knowing how your cookie’s, ingredients, combine and react together, is key to making soft and chewy cookies.
  • The main key in making soft and chewy cookies, is how your butter is softened.If you melt your butter in the microwave, completely, your cookies are going to be a little crunchy. You want your butter to be softened at room temperature, not melted, so the dough will be thicker, and not so liquidy.If you are using margarine, it doesn’t need to be softened or microwaved. But if you are using butter, it should be the same texture as margarine. Either one would work for this recipe.
  • It’s also important that you add the ingredients in order. The ingredients react differently, when added at different times. We highly recommend following the recipe.
  • If you are making the cookies ahead of time, and are planning to store them, we recommend using an airtight plastic container, as well as layering them with wax or parchment paper between each layer.
  • We also recommend and have placed a piece of bread in the container to keep them extra fresh. It sounds weird, but it actually works. I don’t exactly know the science behind it, but I do know it works. Try it if you don’t believe me.

Simple Vegan Oatmeal Cookies

I love the look of these vegan oatmeal cookies. They have such a wholesome vibe!

I mean they just look like they’re right out of your grandmothers kitchen don’t they?

My grandmother baked the best cookies.

My mother reckons I inherited all my baking skills from my two grandmothers because my mother sure doesn’t like to bake and I love it! Bring on the vegan desserts!

These vegan oatmeal cookies are as hearty and delicious as they look. Sweetened with brown sugar and packed with rolled oats and dried coconut, there is not much that can beat a good oatmeal cookie!

When first testing these I tried following the method I used for my oatmeal crunchies recipe. But honestly I thought they came out a bit too crunchy.

The oatmeal crunchies are (of course) super crunchy, but they’re also thick squares, whereas these cookies are flatter and thinner so the result was just a little too crunchy.

So I adapted the method and the result was perfection. The perfect amount of crunchiness and softness.

I think you will love these vegan oatmeal cookies. They are:

  • Both perfectly soft and crunchy
  • Brown sugar sweetened
  • Coconut and cinnamon infused
  • Super easy

Keep stored in a sealed container at room temperature where they will stay good for up to one week.


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