Chewy Coconut Oatmeal Cookies

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Last time, I made some crunchy coconut oatmeal cookies, and they turned out great. But ever since I was young, I’ve been remembering just eating DELICIOUS tasting cookies like this that were moist and chewy. So I set off on a journey (not really) to figure out how to make it!

Wow, I am seriously loving baking because it’s such a “let’s try this and that and see how we go” game, and sometimes it turns out great while other times it doesn’t!

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I was actually inspired to make this recipe after seeing one on Hell Yeah it’s Vegan. Though I did modify quite a bit here, and made a smaller batch because it is SO EASY to overdose on those cookies, so the only way I have to control myself is not to make too much.

I also decreased the amount of sugar as I always do in my bakery, because seriously – we don’t need it that sweet. It’s satisfactory enough even if we can taste a hint, but in most cookies/cakes and such, so much sugar is added that we’re saturated in it, that we just feel the need for more. To me, this was sweet in a subtle way and should be perfect for anyone. If you can’t taste the sweetness, perhaps you’ve been eating too much sweet stuff and it has done a number on the taste buds.

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Chewy Coconut Oatmeal Cookies

1/2 cup whole wheat pastry flour
1/2 cup & 2 tablespoons instant quick oats
1/4 cup shredded coconut
2 tablespoons coconut oil
2 tablespoons extra light olive oil
2 tablespoons unsweetened applesauce
1 tablespoon molasses
2 teaspoons coconut sugar (or other unrefined sugar)
1 teaspoon pure vanilla extract
A sprinkle of Himalayan/sea salt

In a large bowl, mix together the whole wheat pastry flour, oats, shredded coconut, coconut oil, olive oil, applesauce, molasses, coconut sugar (you can also use other unrefined sugar of choice, such as date sugar), vanilla extract and sea salt.

Use a spoon and mix it up very well until everything is well blended together.

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Wrap the bowl of cookie dough with foil or plastic wrap and chill in the freezer for about 15 minutes.

Preheat oven to 350°F (176°C) and grease an 9 x 13 oven tray.

Once the dough hardens after 15 minutes, take it out and split it into six or seven equal parts and roll it into a ball.

Put it on a flat surface and flatten the dough with your hands, and then put it on the greased oven tray. Bake in the oven for about 11-13 minutes until you see the edges start to brown, and let it cool down.

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Chewy Coconut Oatmeal Cookies
Serves: 2
 

Ingredients
  • ½ cup whole wheat pastry flour
  • ½ cup & 2 tablespoons instant quick oats
  • ¼ cup shredded coconut
  • 2 tablespoons coconut oil
  • 2 tablespoons extra light olive oil
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon molasses
  • 2 teaspoons coconut sugar (or other unrefined sugar)
  • 1 teaspoon pure vanilla extract
  • A sprinkle of Himalayan/sea salt

Instructions
  1. In a large bowl, mix together the whole wheat pastry flour, oats, shredded coconut, coconut oil, olive oil, applesauce, molasses, coconut sugar (you can also use other unrefined sugar of choice, such as date sugar), vanilla extract and sea salt.
  2. Use a spoon and mix it up very well until everything is well blended together.
  3. Wrap the bowl of cookie dough with foil or plastic wrap and chill in the freezer for about 15 minutes.
  4. Preheat oven to 350°F (176°C) and grease an 9 x 13 oven tray.
  5. Once the dough hardens after 15 minutes, take it out and split it into six or seven equal parts and roll it into a ball.
  6. Put it on a flat surface and flatten the dough with your hands, and then put it on the greased oven tray. Bake in the oven for about 11-13 minutes until you see the edges start to brown, and let it cool down.

 

3 comments

    • Susanna

      AHHH THAT IS SO COOL you know about Anzac biscuits. I was actually thinking of those when I made it :D
      I used to live in Australia and had those all the time.

  1. Line

    Oh, I want to make these! But I don’t have any coconut butter (& don’t want to buy any as it is about 4 times the price of the same quantity of regular butter, here in France).
    So do you think I could replace it with more olive oïl?
    Thanks for sharing

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