Chewy and crispy coconut oatmeal cookies

Chewy-coconut-oatmeal-cookies-1

These cookies have that magical combination of chewy and crispy

I’m a big fan of oatmeal cookies. They always have a great texture, have a bit of bulk so they stick with you, and they’re often more nutritious than your average cookies thanks to the rolled oats.

This recipe is adapted from the book “Canadian Living 150 essential whole grain recipes”. The original is an old recipe from the First World War, popular because the cookies kept well in the trenches.

I swapped molasses for the golden syrup originally called for and I added flax meal for bulk and nutrition. The result is a delightfully chewy cookie that’s crispy around the edges.

These cookies travel well so make a great lunchbox cookie. Use old fashioned rolled oats for the best texture and more nutrients.

 

 Chewy coconut oatmeal cookies

  • 1 cup flour, gluten free flour blend or almond meal
  • 1 cup rolled oats
  • 1 cup unsweetened dessicated coconut
  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp flax meal (ground flax seed)
  • 2 Tbsp water
  1.  Combine dry ingredients in a bowl.
  2. In a small pot melt the butter along with the molasses and water.
  3. Stir liquid mixture into the dry ingredients and mix well.
  4. Drop by tablespoonful on a parchment lined baking sheet.
  5. Bake at 350 F for 12-15 minutes until golden around the edges.

Like chocolate chips and dried cranberries in your oatmeal cookies? Try our molasses oatmeal cookies.

 

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32 thoughts on “Chewy and crispy coconut oatmeal cookies

  1. limda hannah says:

    So happy l’ve come accross your receipes.:)

    1. Bridget says:

      Hi Limda,
      Glad you’re enjoying them! Your Family Favourites cookbook will arrive in a week or two.

      1. carherine says:

        Hello,

        I came across your recipe for coconut oatmeal cookies….it’s a little hard for me to find molasses in greece…..can i use honey?!!

        Thank you

        Catherine

        1. Hi Catherine, Yes, honey would work. Honey is a lot sweeter than molasses (something to keep in mind).

  2. Judith says:

    Is there no egg in this recipe and could I substitute milk for the water?

    1. Bridget says:

      Hi Judith, No egg, which is part of why they’re so chewy. And I’d say substituting milk for the water is worth a try. Let me know how it works out!

  3. Rhonda says:

    So glad you have this recipe been looking for awhile I think I will add some raisins ! Thank you very much

    1. Bridget says:

      Hi Rhonda, Raisins sound great. Thanks for the suggestion!

  4. Daniel says:

    Linda, What a great recipe! I added finely chopped candied ginger it goes wll with the molasses and coconut.

    1. Bridget says:

      Candied ginger, great suggestion. Thanks!

  5. priscilla frenette says:

    really good and chewy ,keep them coming thanks

    1. Bridget says:

      Dear Priscilla, Thanks! If you’re curious about variations, one reader added chopped candied ginger to this recipe and another added chocolate chips. Both sound good to me!

  6. Norma says:

    There is no baking powder or baking soda. Is that a mistake?

    1. Bridget says:

      Hi Norma,
      I know it seems strange but there really isn’t any levening agent in the recipe. It makes them extra chewy.

  7. Brigitte says:

    This is very good and very addicting.

  8. Edie says:

    Wondering if these would work with Gluten Free all purpose flour

    1. Bridget says:

      Dear Edie,
      They would work well with gluten-free flour. Enjoy!

  9. cj says:

    what can you use instead of Molasses?

    1. Bridget says:

      Hi there,
      You could use honey or maple syrup, or golden syrup. I think that the original recipe called for golden syrup.

  10. Tracy Bandy says:

    Can I use Almond flour instead of the flour?

    1. Bridget says:

      Hi Tracy,
      They would be delicious with almond flour. In fact, I would love to try making them that way. Thanks for the suggestion!

      1. Tracy Bandy says:

        I did go ahead and use the almond flour WOW very good u just need to turn oven down because molasses will burn… Yummy>

        1. Bridget says:

          Hi Tracy,
          So now you have inspired me to try your version. Thanks for the tip about reducing the oven temperature.

  11. Tracy Bandy says:

    How can they gluten free if there is flour in it. And is there a good pizza crust recipe because I can’t have weight or gluten… Thanks

    1. Bridget says:

      I like your idea of making them gluten-free by using almond flour instead of regular flour. (I’ll send you a gluten-free pizza dough recipe via email.)

  12. Tracy Bandy says:

    Thanks very much Bridget. Trying t do this is very taxing sometimes because of the pain but to many side effects from meds. So trying weight free route. Can’t hurt right? Thanks again Tracy B.

  13. Joan English says:

    I must of done something wrong for they were
    awful too greasy and and very disappointing taste I chose to make these for I thought that being from this website they would be superb we had to throw them out

    1. Bridget Oland says:

      Hi Joan, I wish I could figure out why they didn’t work for you. I feel badly — it’s awful to have to throw something out. I hope you have better luck with other cookie recipes on the site.

  14. Tina says:

    These are Amaaaaazing! I Love them!!! Thankyou for this recipe!

  15. catherine says:

    Thank you!!!

  16. Diane says:

    Can I substitute vegetable oil for butter in your recipes?

    1. Hi Diane, Yes, you can always yes oil in place of melted butter in our recipes.

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