Coconut Oatmeal Cookies

A coconut oatmeal cookie resting on another cookie with a few more cookies scattered around it.

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4.67 from 3 votes

Delicious coconut oatmeal cookies with crispy edges and a soft, chewy center.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Author: Deryn Macey

Ingredients

1 tbsp flaxseed meal + 3 tbsp water
½ cup vegan butter softened (113 g)
½ cup brown sugar 96 g
1 tsp vanilla extract
1 cup all-purpose flour 120 g
1 ½ cups old-fashioned rolled oats 135 g
1 ½ cups unsweetened coconut 150 g
½ tsp baking soda
¼ tsp salt

Instructions

Preheat oven to 350˚F (180˚C) and line a baking sheet with parchment paper.
In a small bowl, mix together the flaxseed meal and water to make the flax egg. Let sit for at least 5 minutes to thicken while you gather the other ingredients.
1 tbsp flaxseed meal + 3 tbsp water
In a large bowl or using a stand mixer, beat together the softened vegan butter and brown sugar until evenly combined.
½ cup vegan butter, ½ cup brown sugar
Beat in the flax egg and vanilla or mix well with a wooden spoon.
1 tsp vanilla extract
Add the remaining ingredients and mix until uniform. If using a stand mixer, you may want to start mixing on low speed.
1 cup all-purpose flour, 1 ½ cups old-fashioned rolled oats, 1 ½ cups unsweetened coconut, ½ tsp baking soda, ¼ tsp salt
Roll dough into balls about 2 tbsp in size and place at least two inches apart on the baking sheet. Flatten dough balls with your hands or the back of a spoon until cookies are about ½ inch in height.
Bake for 10-12 minutes, until bottoms are just starting to turn golden brown.
Remove cookies from the oven and let sit on the baking tray for at least 10 minutes to firm up.

Notes

Coconut sugar can be used instead of brown sugar.

Cookies are good 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.

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