Servings: 24 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
Coconut oatmeal cookies travel well so make a great lunchbox cookie. Use old fashioned rolled oats for the best texture and more nutrients.
Coconut oatmeal 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. They were called Anzac Bikkies or Anzac biscuits.
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 can also be made gluten-free with little effort.
These cookies travel well so make a great lunchbox cookie. Use old fashioned rolled oats for the best texture and more nutrients.
Coconut Oatmeal Cookies recipe
- 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
- Combine dry ingredients in a bowl.
- In a small pot melt the butter along with the molasses and water.
- Stir liquid mixture into the dry ingredients and mix well.
- Drop by tablespoonful on a parchment lined baking sheet.
- 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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