Oatmeal, coconut and almond cookies
These oatmeal, coconut and almond cookies are the bomb. I wish I doubled the batch.
This is my first time making these oatmeal coconut and almond cookies and it will not be the last. I just made one batch as I wanted to experiment with the recipe. I think tomorrow I am making my second batch although this time around I won’t flatten the cookies as much.
I think the coconut, almond and oatmeal combination is superb although I would have liked a little bit more almonds so I will bump the almond quantity to 3/4 cup instead of just 1/2 cup :-)
Anyhow, on another note, I think I am going to have about one more posting after this one, and then I will stop posting until my return in September. As I said before, I am leaving for TN for about 2 wks and then to Spain for 2 months, I can’t wait…this summer is going to be a blast…
Enjoy!!
Here you can see that the cookies turned out quite flat. We liked them like that but if you don’t just don’t press them down that much with the fork or your fingers before baking.
PrintOatmeal, coconut and almond cookies
Yield: 18-20 cookies
Total Time: 25 minutes
Ingredients:
1/3 cup olive oil plus 2 tablespoons
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon aluminum free baking soda
1/2 cup unsweetened shredded coconut
1/2 cup sliced almonds
1 teaspoon vanilla
1/2 cup unrefined sugar
2 tablespoons honey
3-4 tablespoons organic low fat milk, I used soy milk
Directions:
Preheat oven to 350 F. Line two cookie sheets with unbleached parchment paper and set aside.
In a mixing bowl add all of the ingredients. Combine with a rubber spatula and/or using your hands to mix throughly, I use my hands towards the end :-) (You may need to add a couple more tablespoons of milk to the dough to make sure it sticks together)
Place spoonfuls of cookies 2 inches apart, as they will expand during baking, and flatten slightly with a fork or your fingers.
Bake for 12-15 minutes or until they begin to brown around the edges. Cool cookies in cookie sheets for about 5 minutes and transfer to a wire rack to cool completely.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Good, good! I like them
xoxo
These look so good! I’m definitely going to give these a try! These would be great for throwing in my kids lunch for summer camp!
I also have a food/nutrition blog. Would love for you to check it out and let me know what you think.
Five a day the fun way – http://fiveadaythefunway.com
These look fabulous!!
Have a great summer away!
Wow, Miryam, I’m glad I clicked over to your blog and saw this recipe! I love the trio of oats, almonds, and coconut, and I’ve been wondering what to make with the whole wheat pastry flour that I recently bought for the first time. This looks like a perfect recipe to try it out on. Also, I’ve never made a cookie with olive oil in it but I’m very curious to see what it tastes like. If I give this a whirl I’ll let you know the results! :)
These look fantastic! I will definitely be trying this recipe. Awesome job with the photography too. I have a hard time with oatmeal cookies (among other things…). Thanks for the recipe!
wow, these look amazing! Thanks for sharing =D
These were amazing!! Will definitely be making them on a regular basis! Thank you for sharing.
Unknown, thanks so much for the feedback. I am glad they turned out as expected and that you guys liked them.
Thanks for visiting my blog!!
This cookies are great! Just done the recipe! Thanks, from México :)
I like them; however, they are sweeter than I expected. I guess I will have to eat them all myself, instead of sharing them with my 2 year old. :)
Erica, thanks for letting me know. I haven’t made these in for ever. I have noted your comment and decreased the sugar content from 3/4 cups to 1/2 cups. I think they will a lot better now :-)
Thanks for visiting my blog!!
Deeeeelicious!
Miryam,I made these cookies last night. They came out so yum. I made them little bit thicker and will make the flat ones like the ones you have in the picture next time. Love your site!
Oh wow, very cool. I am glad you like them. Thanks for leaving a review and thanks for visiting my blog :-)
Literally my favorite cookie recipe! I came back to it because I’m making them for a cookie exchange. I know it will be a hit! Thanks!
Thanks :-) I am glad you like them. Thanks for visiting my blog!!
What’s the nutritional info for these please
I just added the nutrition facts. Sorry for the delay. I am really swamped with school :-)
Love these! Thanks for the recipe :)
First time I made these the other month I subbed raw sugar & brown sugar for the sugar and added a pinch of ginger and nutmeg,sultanas and chia seeds to the dough- absolutely fantastic! Making these again this afternoon, also how did you get yours so crunchy? Mine were soft but I’m not complaining, they tasted really good !
Sorry for the delay respond. It was exam time :-) Mine kind of spread out quite a bit and that makes them crunchy however the longer they sat they more chewy they got. Both textures are find w/ me. Normally the more sugar the more crunchy they get but they don’t need more sugar though.
If I want to make them gluten free can I substitute with gluten free all purpose flour? Anything else I need to adjust?
Yes sorry for the delay. I see you made them already. I am glad you like them :-) Thanks for stopping by!
I just made these – outstanding! In order to make them gluten free I substituted almond flour for the pastry flour and I also subbed pure maple syrup for the honey – other than that no changes. This will become a favorite recipe for the future. One question I have is this – has anyone tried substituting applesauce for the oil??? I am going to try it and will let you know. Love this recipe!
Don’t sub applesauce for the olive oil. It totally changes the cookie – and not for the better. They would not hold together. Tasted great but we ended up eating them like granola – all crumbled. I have another batch of the ORIGINAL recipe in the oven now. Don’t try to mess with what has been a success. Love this recipe.
Thanks for the heads up. Sorry they didn’t turn out too good w/ the apple sauce. I hope the regular batch comes out perfect :-) Thanks for stopping by.
The second batch is perfect. As they say, if it’s not broke don’t fix it.
Would these work with coconut sugar instead? Could I use whole wheat flour instead of ww pastry flour? These look great!
Yes, I think these would work fine w/ both of those changes. Thanks for stopping by!
I discovered this recipe about 2 1/2 years ago / Do you know how many times I have made them ? So many I can no longer count – This is an amazing recipe – As soon as I make a batch they are literally all gone soon enough – Many many thanks and keep up the great work !
I am glad you like them so much. I need to make them again soon. Thanks for stopping by.
Has anyone tried making these without sugar and just using more honey or maple syrup or something? I’m looking for good sugar free cookies.
Thanks
Tastes great with a dollop of peanut butter.Next time I will incorporate in the batter.
thanks so much for this recipe
it is so simple and turned out great.
I followed this recipe exactly, and sorry to say, these cookies really weren’t for us. My two cookie obsessed kids even spat them out! They just tasted like olive oil.
Wondering if you use extra virgin because plain olive oil is not strong at all. Sorry you didn’t like them!
I swapped the almonds for 1/2 cup of orange zest (finely cut), works great with the coconut.