Family and friends ask for this recipe whenever I bake these cookies. It’s something about the balance of coconut with the healthy crunch of the oatmeal. They are super easy to make and will become a fan favorite in your house too. They are my favorite cookies of all time.
They come out just as tasty if you substitute gluten free flour and gluten free oatmeal. If you use old fashioned oats rather than instant, give the oats a good pulse in the food processor to break them down into smaller pieces. Almond flour or coconut flour is also a good substitute for the wheat flour.
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup coconut oil – soften slightly
1/4 cup butter
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup quick cooking oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded coconut
- Break the eggs into a bowl and stir until the yoke and white are combined. Add the vanilla, granulated sugar, brown sugar, butter and coconut oil. Mix until creamy.
- In a separate bowl, mix the flour, baking soda, baking powder and salt until combined.
- With a hand mixer (or stand mixer) slowly pour the flour into the egg mixture and combine. Then stir in the oatmeal and the coconut.
- Refrigerator the dough for one hour.
- Preheat the oven to 375-degrees F.
- Drop the cookies by spoonful onto a greased or non-stick cookie sheet.
- Bake for nine minutes or until the cookies are slightly brown around the edges.
- Remove the pan from the oven and let cool for 5 minutes before removing from the pan.