This vegan coconut oatmeal cookie recipe makes a delightful cookie that’s crispy on the outside with a chewy center and plenty of coconut flavor.
Recipe introduction
If you love Coconut, these crunchy, chewy coconut oatmeal cookies The most delicious way to satisfy your sweet tooth!
The The star ingredient is coconut, which adds a subtle sweetness and savory texture. In addition, you will only need 7 other simple ingredients, a bowl and minimal effort To make them, without needing any eggs or dairy.
Plus, this recipe is customizable, so feel free to add some chocolate chips, raisins or nuts, or experiment with flavors like cinnamon or lemon.
I think you will like these cookies. They are one of mine Darling, stay well, perfect for a treat any time of the day and super easy to make!
Looking for more coconut desserts? Also check out these Easy Coconut Macaroons, Chocolate Macaroons, and Vegan Chocolate Coconut Bars!
Components and Substitutions
Please scroll down the page to find the complete recipe with ingredient measurements.
The following sections provide notes on ingredients and substitutions used and a visual step-by-step overview of how to make the recipe.
- Vegan butter: Use any brand of plant-based butter. I like the salted butter sticks from President’s Choice or Melt Organics.
- Brown Sugar: You can use light or dark brown sugar. Granulated sugar works if you don’t have brown sugar on hand. For a refined sugar-free recipe, you can use coconut sugar.
- Vanilla: Both pure or synthetic vanilla extract are fine.
- hemp: To make flax “eggs” you will need 1 tablespoon of flaxseed. It is important that the hemp is fresh otherwise it may not form the gel needed to bind the recipe.
- flour: This recipe calls for all-purpose flour and has not been tested otherwise so please only substitute flour that you are confident replacing.
- Oats: Use rolled oats, old fashioned oats or large flake oats.
- coconut: I prefer unsweetened medium flaked coconut for this recipe but you can also use finely shredded coconut. Sweetened coconut will also work but the cookies will be much sweeter and have more added sugar.
- Baking Soda: Remember this is baking soda, not baking powder.
Step by step instructions
Step 1: Mix the flax eggs
To make the cookies, start by mixing the flaxseed and water in a small bowl and let sit for 5-10 minutes to form a gel that will act as the egg in this recipe.
Step 2: Cream butter and sugar
add Soft butter and sugar in a bowl and beat with a hand-held electric mixer until light, fluffy and completely combined.
You can also use a stand mixer here. If you don’t have one, you can use one Wooden spoon and mix vigorously.
Step 3: Mix in the wet ingredients
Beat or stir Hemp eggs and vanilla extract.
Step 4: Mix the dry ingredients
add Remaining ingredients and mix into a uniform dough.
Step 5: Make and Bake the Cookies
Make balls about 2 tablespoon size Flour and place on a baking sheet at least 2-inches apart. You will get 20 cookies So you may need two baking sheets or bake them in two batches.
Press each cookie down with your fingers, a glass, or a wooden spoon.
Bake the cookies for 10-12 minutes until the edges are golden brown and then let cool on the baking sheet for 10 minutes until firm.
Frequently Asked Questions
Absolutely! You can freeze coconut oatmeal cookies in an airtight container for up to 3 months. The cookies are actually delicious enjoyed straight from the freezer!
Moderately unsweetened flaked coconut (dessicated coconut) is recommended. You can also use finely shredded coconut but it will blend in more with the flour rather than having the distinct texture and appearance of a large flake.
You can also use sweetened coconut for sweet cookies.
These cookies are soft and chewy in the center and crisp around the edges.
no You can bake the cookies directly on the baking sheet or use parchment or silicone baking mats.
Tips for success
- Measure correctly. Measuring your ingredients correctly is critical to baking success. I recommend using a kitchen scale and following the weight listed in the recipe.
- Baking time. Be sure to preheat the oven to 350 F before baking your cookies for 10-12 minutes. The cookies are done when the edges start to turn golden brown. The cookies will appear to have softened when you pull them from the oven but will firm up as they cool on the baking sheet. If you’re not sure, it’s better to err on the side of underbaked than overbaked.
- Chill the dough. I didn’t chill the dough for this recipe because I wanted the cookies to be thin with a crunchy exterior and chewy center. If you want the cookies dense and chewy, you can chill the dough for 30 minutes before baking.
- Toasted coconut. For more flavor, you can toast the coconut before adding it to the recipe. Spread coconut on a baking sheet and toast in oven at 350 F for 5-10 minutes until lightly golden brown, watching closely for quick burning.
variety
The base of this recipe is versatile so you can do some fun experiments. Here are some ideas for variety:
- Cinnamon Raisins: Add 1 teaspoon of cinnamon and 1/2 cup of raisins to the dry ingredients while adding the coconut.
- Cranberry Coconut: Add 1/2 cup dried cranberries while you add the coconut. White chocolate chips would be good here too!
- Nuts and Fruits: Add 1/2 cup chopped almonds and 1/2 cup chopped dried fruit such as apricots or cherries while adding the coconut.
- Chocolate Coconut: Add 1/2 cup chocolate chips or chopped dark chocolate to the coconut.
- Matcha Coconut: Add 2 teaspoons of matcha powder to the dry ingredients.
- Nuts Coconut: Use 1 teaspoon almond extract instead of vanilla extract and mix in 1/2 cup chopped or chopped almonds.
- Lemon Coconut: Add 1 tablespoon lemon juice and 2 tablespoons lemon juice to butter and sugar.
How to save
- Allow cookies to cool completely before storing.
- Store in a sealed container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
- I like to freeze cookies because they are delicious to enjoy straight from the fridge! Store them in an airtight container for up to 3 months.
Have you tried this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
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description
Delicious coconut oatmeal cookies with crunchy edges and a soft, chewy center.
- Preheat oven to 350˚F (180˚C) and line a baking sheet with parchment paper.
- In a small bowl, mix the flaxseed meal and water together to make the flax egg. Let sit for at least 5 minutes while you gather the other ingredients.
- In a large bowl or using a stand mixer, beat together the softened vegan butter and brown sugar until evenly combined.
- Beat in the flax eggs, vanilla extract and orange zest or mix well with a wooden spoon.
- Add remaining ingredients and mix until uniform. If using a stand mixer, you may want to start mixing on low speed.
- Roll the dough into balls about 2 tablespoons in size and place them at least two inches apart on the baking sheet. Flatten the dough balls with clean hands or the back of a spoon until the cookies are about ½ inch high.
- Bake for 10-12 minutes, until the bottoms begin to turn golden brown.
- Remove the cookies from the oven and let sit on the baking tray for at least 10 minutes to harden.
Comment
Coconut sugar can be used instead of brown sugar.
Cookies are best stored in an air-tight container at room temperature for up to 5 days. For longer storage, store cookies in the freezer for up to 3 months.
nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 5 grams
- Sodium: 107 mg
- Fat: 5 grams
- Sugars: 16 grams
- Fiber: 2 grams
- Protein: 2 grams
Keywords: Coconut Oatmeal Cookies