This easy Oat Coconut Cookies recipe makes the most delicious cookies. They’re chewy, full of coconut flavours and satisfying oaty textures. They’re fantastic with a lovely cup of morning coffee and will sit happily in the corner of a lunch box until needed. These cookies are really simple to make so why not try them .
It seems to me that any day is vastly improved with homemade cookies in it. This Oat Coconut Cookies recipe is well tested as we enjoy these so often at home. It makes the perfect cookie to fill that sweet need. They’re delicious, sweet, chewy and full of coconut flavours. Bet you can’t eat just one. They’re pretty simple to make and will last well (5-7 days) in an airtight container.
Okay,. This Oat Coconut Cookies recipe is so many things but mainly , here are a few simple reasons why you might want these cookies as part of your life
- simple to make.
- delicious to eat.before baking
- have a lovely oatiness much like a flapjack.
- wonderfully sweet and coconutty.
- they’re versatile, you can dress them up a little.
- the dough does not require chilling before baking.
- quick – taking only 10 to 12 minutes in the oven to bake.
- Do not need to chill before baking, so they’re perfect for when you’re short of time.
These are definitely cookies and not biscuits as they have a firmness around the edges with a soft and chewy texture. They are everything a cookie needs to be and it’s perfect for dunking in your coffee.
Oatmeal Coconut Cookies: Recipe Ingredients
To make your own cookies you care going to need these basic everyday ingredients.
- rolled oats – These give a nice chewy texture.
- sugar – For sweetness gives the cookie it’s sweetness. I use caster sugar in this recipe.
- desiccated coconut – This is available as sweetened and unsweetened versions, I try and buy the unsweetened version when I can. The recipe works with either version.
- butter. This can be substituted with a plant based margarine, (Check that it that is suitable for baking) and I have made them using plant-based margarine many times.
- maple syrup – For it’s gorgeous flavour and to keep the baked cookies a little softer.
- plain flour. This holds the cookie together giving it structure.
These Oat Coconut Cookies are a quick and easy baking project.
- First of all, pre-heat your oven and place some baking parchment on a tray. I’m all for easy washing up when the baking is finished.
- Measure all the dry ingredients into a bowl and stir them around a little to distribute them evenly through the mix.
- Melt the butter or margarine in a suitably sized saucepan along with the syrup and the water. Once it’s melted add the buttery, syrupy mixture to the dry ingredients and stir until you can no longer see any dry ingredients.
Shape and the Cookie Dough
All you need to do now is to scoop out tablespoon-sized amounts of mixture and place them on the baking tray. You don’t have to be too precious about exact amounts.
It is also nice to press the dough down a little making sure that it stays in a roughly circular, cookie shape. Space them out a little as they need some room to spread whilst cooking but not very much – they tend to stay fairly thick and chunky.
Baking the Coconut Cookie Dough
This is the point where the Oatmeal Coconut Cookie dough becomes the most delicious cookie. Place the cookie dough on the baking tray, pop it in the oven. Then cook for around ten to twelve minutes until they are a pretty golden brown on the edges.
Take them out of the oven and allow them to cool slightly before attempting to move them onto a cooling tray. They will be quite fragile if you try to move them when still hot straight out of the oven.
Variations on Coconut Cookies
Change up your flours. You may use half the amount of white plain flour and half wholemeal flour for an interesting flavour. Light spelt flour makes a nice change too but it doesn’t make a big difference to either the taste or the texture so you may wish to keep this flour for other baking projects.
This recipe uses rolled oats however, I sometimes use a 1/2 and 1/2 mix of rolled oats and whole rolled oats. These are just different sized oats which don’t alter the flavour at all but it does make the cookie more craggy and rugged looking.
How about a Chocolate Oat Cookie vibe?
It’s so easy, just drizzle some chocolate across them. What’s also wonderful is dipping half the cookie in melted chocolate and then allow it to dry. Amazing!
This recipe is not gluten-free as it is written but can be made so by making a few changes. Use gluten-free flour and gluten-free baking powder. Oats are naturally gluten-free but are often milled in the same places as wheat so may become contaminated with gluten when being processed. Use certified gluten-free oats to be confident that your cookies are perfect for you.
These cookies may be made suitable for vegans or plant-based eaters by substituting butter for suitable vegan-friendly margarine. Be sure to choose one that is suitable for use in baking. These luscious little cookies will then fit perfectly into your vegan or plant-based diet.
How to store Oat Coconut Cookies
Your delicious Coconut Cookies will store for approximately five to seven days in an air-tight container. However, if your family finds them first they may disappear way before then.
The best way to do this, is to take 2 tablespoon amounts of dough and freeze them in an open tray. Once they’ve frozen, layer them with baking parchment and store them in the freezer for up to 2 months.
When you want cookies, take the frozen dough out of the container and bake at the same temperature as you would fresh dough. You may need to allow a couple of extra minutes for them to bake.
Freezing the baked Cookies
Freeze the baked cookies on an open tray and once frozen, pop them all together in a suitable container. You may wish to layer them with baking parchment to keep them separate so that you can thaw them one at a time.
Thaw on the countertop until they reach room temperature.
If you like this cookie recipe then you may like these…
- Soft and Chewy Oat and Raisin Cookies
- Lemon Cookies
- Peanut Butter Cookies
- Peanut Butter Cookies and Chocolate Chips
- Chocolate Crinkle Cookies
- Shortbread Cookies
- Chocolate Chip Cookies
- Easy Ginger Cookies
- White Chocolate and Cranberry Cookies
- Chocolate Chip Pecan Cookies
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How to make chewy, Oatmeal Coconut Cookies
Ingredients
Equipment
Method
- Preheat the oven to 360F/200C/180C Fan/Gas 6. Line a baking tray with baking parchment.
- Add all the dry ingredients in a bowl.
- In a small saucepan melt the butter along with the syrup and the water. Stir.
- Pour the syrup mixture into the dry ingredients and mix well to combine.
- Take a tablespoon of mixture and shape into a ball. Press it down gently to make a cookie shape.
- Space them out on the baking tray giving them room to spread a little.
- Bake for 10 to 12 minutes until they are golden brown at the edges.
- Remove from the oven and allow them to cool for around 10 minutes before moving them onto a cooling rack. (They will be fragile straight out of the oven.)
Nutrition
Notes
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