dessert
Prep Time 15 mins
Total Time 35 mins
Serves 16
Better Oats Oatmeal Coconut Cookies
These delightful and chewy oatmeal coconut cookies are a dessert gamechanger—delicious and packed with chopped almonds for a satisfying crunch in every bite. Better Oats® Organic Maple and Brown Sugar Oatmeal binds these ingredients together for an irresistibly sweet oatmeal cookie that you simply can't beat.
Thanks EmilieEats for this delectable recipe!
Ingredients
- 1 tablespoon flax meal mixed with 2 ½ tablespoons water
- 1 packet Better Oats Organic Maple and Brown Sugar Oatmeal about ⅓ cup
- 1 cup oat flour
- ½ cup sliced or chopped almonds
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond butter
- ¼ cup maple syrup or agave nectar
- ¼ cup unsweetened applesauce
- 1 tablespoon non-dairy milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease the pan.
- In a medium bowl, add flax meal and water. Stir; set aside for 5 minutes.
- In a large bowl, add Better Oats Organic Maple and Brown Sugar Oatmeal, oat flour, almonds, coconut, baking powder, baking soda and salt. Stir to combine.
- To the medium bowl with flax meal mixture, add almond butter, maple syrup, applesauce, non-dairy milk, vanilla and almond extract. Whisk to combine until the mixture is smooth. Slowly pour into the dry ingredients. Stir until a dough forms.
- Form 2-tablespoon-sized balls of dough and place on the baking sheet, about 2 inches apart. Slightly flatten the cookie dough with a fork.
- Bake for 10-12 minutes, depending on how soft or crispy you want your cookies.
- Let the cookies cool on the pan for about 5 minutes before removing with a spatula.