Chewy Oatmeal-Coconut Cookies {Dariy-Free}

I’ve become more interested in memorizing recipes. 

Savory things I obviously have down. I no longer require a recipe to make a soup or throw together some pasta but I have always religiously followed a recipe when it comes to baking.

That was fine in 2006 B.C. (before children) but now that I am constantly making this batch of cookies, or that batch of cupcakes (always at 11pm I might add) I have found it very helpful to be able to get out some flour, sugar, and chocolate and throw it together without stopping every 5 seconds to check and see what I’m supposed to do next.

This is my newly memorized cookie recipe that I adore because it is the most versatile thing around. The flour, baking soda, salt, sugars, vanilla, and eggs always stay the same. As does the fat —I always use extra-virgin coconut oil so they are dairy-free but feel free to substitute the same amount of unsalted butter (that would be 2 sticks). The rest is adaptable to whatever you have on hand. Want chocolate chip cookies? Okay, take out the oatmeal, coconut, and lime zest and add a bag of chocolate chips. Peanut butter? Omit the same ingredients and add 1 cup peanut butter, want to add dried tart cherries to that? Add 1 cup of cherries with the peanut butter.

Continue to Content

Chewy Oatmeal-Coconut Cookies {Dariy-Free}

Yield: 3 Dozen

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Adapted from Everyday Food

Print

Ingredients

• 1 cup unsweetened flaked coconut
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup extra-virgin coconut oil
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 cups old fashioned oats
• 1 tablespoon finely grated lime zest

Instructions

1. Heat oven to 350°F. Spread coconut in an even layer in a large frying pan and toast in the oven until golden and fragrant, about 5 minutes. (Stir the coconut every so often as it is toasting so all pieces get an evenly browned.)
2. Combine flour, baking soda, and salt in a large bowl and whisk together. Combine coconut oil and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 5 minutes. Add vanilla and eggs and continue beating until fluffy again (the coconut oil will sieze up when the eggs are added, just keep beating until it gets smooth and fluffy). Add toasted coconut, flour mixture, oats, and lime zest and beat until thoroughly combined.
3. Drop dough by in 2-tablespoon-sized balls about 2-inches apart on parchment-lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12-14 minutes, rotating the baking sheets halfway through baking. Let cool on the baking sheets for a couple of minutes, then transfer to wire racks to cool. Repeat with the remaining dough.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 22gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 168mgCarbohydrates: 50gFiber: 3gSugar: 22gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram