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Oat and coconut cookies recipe

Oat and coconut cookies recipe

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

Delicious buttery cookies, made with oats and coconut. If you're feeling adventurous, add chopped dried pineapple for a tropical twist to these cookies.

96 people made this

IngredientsMakes: 24 cookies

  • 315g plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 200g caster sugar
  • 220g dark brown soft sugar
  • 225g unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 160g porridge oats
  • 150g desiccated coconut

MethodPrep:20min ›Cook:12min ›Ready in:32min

  1. Preheat oven to 180 C / Gas 4. Lightly grease baking trays or line with parchment paper.
  2. Sieve the flour, baking powder, bicarbonate of soda and salt together into a bowl.
  3. Cream the butter and the two sugars together. Beat in the egg and vanilla. Add the flour mixture and beat until smooth, about 2 minutes. Stir in the oats and desiccated coconut.
  4. Shape dough into 2.5cm balls and place on the prepared baking trays. Bake at 180 C / Gas 4 for 12 to 15 minutes.

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Reviews & ratingsAverage global rating:(69)

Reviews in English (59)

Absolutely delicious! Recipe was quick and easy. I did half the recipe and still ended up with 20 cookies!-21 Dec 2012

This is the best cookie I've ever had! I found leaving the dough in the frig overnight enhanced the falvour and chewy-ness. I've also tried replacing the oats with barley - that gives it a new dimension. If you only try one new cookie this week, or month or even year - make it this one!-24 Jun 2012


Coconut Oat Cookies

Coconut Oat Cookies are sweet little egg-free cookies that are filled with good for you oatmeal and tasty coconut. You can make the dough ahead of time, and store it in the freezer too, so that you can bake cookies on the spur of the moment! Making this a quick and easy recipe.

I also have an exciting giveaway for you! Be sure to scroll down to the Rafflecopter widget to enter to win! I&rsquom hoping this giveaway will give a few smiles to a couple of well-deserved moms out there.

These Coconut oatmeal cookies are crispy on the edges and have a nice chewy center. The flavor of these cookies is exceptional, and because this recipe uses all brown sugar (no white sugar), the cookies have a rich flavor profile.


  • 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.


Golden oat cookies

There’s something deliciously comforting about these cookies – the creamy oats, sweet golden syrup and coconut go together like a dream. They’re so easy to whip up as well! You can add any nuts or fruit you’d like to this recipe, but I like them plain, served warm with a glass of chilled milk. Milk and cookies are not just for kids! Makes about 20.

Ingredients

150g butter
3/4 cup brown sugar
1 large free-range egg
2 tsp natural vanilla essence
1/4 cup golden syrup
1 1/4 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 cup rolled oats
1 cup shredded or dessicated coconut

Method

Cream the butter and sugar until thick and pale (you can use a food processor, cake mixer or do it by hand). Add the egg and continue mixing until well combined. Add the vanilla and golden syrup and mix again.

Mix in the flour, baking soda, baking powder and spices. Add the oats and coconut and mix well to combine.

Roll out into balls roughly the size of a golf ball. Place 6cm apart on a tray lined with baking paper and bake in the centre of the oven for 10 minutes, or a few minutes longer if you like them extra chewy.


Oat and coconut cookies

Ingredients:

  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp baking powder
  • 1 cup rolled oats
  • ½ cup almond meal
  • ½ cup desiccated coconut
  • 2 tbsp warm water

Method:

1. Preheat the oven to 160ଌ or 320ଏ. Line a baking tray with baking paper.

2. In a large mixing bowl, combine the melted coconut oil, maple syrup and baking powder. Whisk until incorporated.

3. Add the rolled oats, almond meal and desiccated coconut into the wet ingredients. Stir to combine, before adding in 2-3 tbsp of warm water. The mixture should be sticky and slightly wet.

4. With damp hands, roll tablespoon-sized amounts of dough into balls then flatten slightly on the lined baking tray.

5. Bake in the oven for 15-20 minutes or until golden.

6. Remove the tray from the oven and leave the biscuits to cool until they are firm to the touch.

7. Keep stored in an airtight container.

Obesity expert Dr Nick Fuller sets the record straight about weight loss.

Obesity expert Dr Nick Fuller sets the record straight about weight loss.


Preheat the oven to 350 degrees F. Mix the ground flax and water together in a medium to large-sized mixing bowl. Blend half of the rolled oats into fine oat flour. Add the tahini and maple syrup to the flax mixture and whisk together until smooth. Add rolled oats, oat flour, sea salt and baking soda to the mixing bowl with the wet ingredients. Fold in the hemp seeds, raisins and chocolate chips.

Spray a baking tray with non-stick cooking spray or line with parchment paper or a silicone baking-mat. Shape the dough into 12 equal-sized cookies and place on the baking tray. Bake for 14 minutes.

Let the cookies cool on the pan for 5-10 minutes before handling then transfer to a cooling rack to cool completely before storing. Once cooled, the cookies can be stored in a sealed container at room temperature for up to 4 days, in the fridge for up to 1 week or in the freezer for up to 3 months.


Use premium chocolate chips for the best possible flavor. I highly recommend Ghirardelli® or Guittard® chocolate chips. The flavor you get is up to you — any and all work in these cookies (white, semi-sweet, milk, dark, or bittersweet). My family’s personal preference is milk chocolate, but semi-sweet would be our next choice.

You can switch out chips for raisins or nuts! To add in raisins, make sure to soak them first in hot water for about 10 minutes. Drain and dry thoroughly before adding into the cookie dough. To add in nuts, make sure to coarsely chop them. I’d recommend pecans. (I do have an oatmeal pecan cookies recipe already on the site if you’d prefer to reference that recipe).


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.


Oat & Coconut Cookies for Anzac Day

In remembrance of the ANZACs, we have created this delicious recipe. These delicious golden oat cookies inspired by the ANZACs are vegan and can be whipped together in no time for a wholesome treat.

They are a JSHealth app favourite that we are sure you will love. Enjoy!

Ingredients

  • ½ cup coconut oil
  • 1/3 cup coconut sugar
  • 1 cup rolled oats
  • ½ cup almond meal
  • ½ cup desiccated coconut
  • 1 tsp baking powder
  • Pinch sea salt
  • 2 tbsp water

Method

  1. Preheat oven to 160°C. Line a large baking tray with baking paper.
  2. Melt the coconut oil in a small saucepan over a low heat. Once melted, add in the coconut sugar and whisk. Once the sugar has dissolved, remove from the heat.
  3. In a mixing bowl, combine the oats, almond meal, desiccated coconut and baking powder. Add a pinch of sea salt and stir. Pour in the coconut oil and sugar mixture, stir to combine before adding in 2-3 tbsp of warm water. Use a spoon or your hands to press the dough together.
  4. With damp hands, form golf-ball sized amounts of dough into balls and then flatten on the tray until ½ cm thick. The cookies will spread when cooking so leave a little room between each you may need 2 baking trays depending on tray size.
  5. Bake in the preheated oven for 12 minutes.
  6. Remove the tray from the oven and leave the biscuits to cool until they are firm to the touch.
  7. Once cool, place a small scoop of ice-cream between two cookies and serve. Be prepared to get messy!

Looking for more recipe inspiration? You can find over 350 recipes in the JSHealth app. Get started today here.


How to Make Coconut Oatmeal Protein Cookies

I know a lot of people who don&rsquot like to make cookies because they think the process is tedious and messy. These cookies are done in a food processor so you can have them ready for the oven in just five minutes! Once they&rsquore in the oven they only take 6 minutes to bake. Plus, your mess is contained to the food processor bowl which you can put right in the dishwasher.

Normally, I break my recipes down into steps, but there are really only two steps for these coconut oatmeal protein cookies:

You put all of the dry ingredients (oats, baking powder, salt, brown sugar, protein powder, and coconut flakes) in the food processor and pulse into a powder. Then you add the coconut oil and milk and pulse until the ingredients are well combined.

All you have to do after that is spoon the dough onto a cookie sheet and bake!

When they come out of the oven, you should let them cool for a few minutes. I let them cool completely and store them in an airtight container with a piece of bread to keep them from drying out. Then I grab one or two (usually two) when I need an afternoon energy boost.

These coconut oat protein cookies really do work well for me. I&rsquom always more focused and on my game when I have eaten them for breakfast (if I&rsquom rushing) or mid-morning snack. This recipe usually makes about 10 cookies for me. I don&rsquot know exactly how much the dough makes because I can&rsquot ever keep myself from eating the dough! No worries about raw egg you guys, it&rsquos vegan too (unless you use cow&rsquos milk in place of coconut milk).