Introducing vegan oatmeal coconut cookies – a delightful fusion of hearty oats and sweet coconut. These cookies are not only delicious but also packed with wholesome ingredients, making them a guilt-free indulgence.
Whether you’re craving a taste of the tropics or a comforting treat, these cookies are sure to hit the spot.
During a recent trip to the beach, I discovered the joy of vegan oatmeal coconut cookies. As I sat by the shore, enjoying the warm sun and gentle breeze, I indulged in a freshly baked cookie.
The combination of chewy oats and sweet coconut instantly transported me to a tropical paradise. Since then, these cookies have become a favorite in my household. What I love most about them is the exotic flavor of the coconut, perfectly complemented by the hearty oats.
Servings: Makes 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup shredded coconut
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- In another mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, maple syrup, and applesauce until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Fold in the shredded coconut until evenly distributed.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Vitamin B12: 0%
- Calcium: 1%
- Iron: 6%
- Potassium: 2%
- Phosphorus: 3%
Vegan Oatmeal Coconut Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
- In another mixing bowl, whisk together the melted coconut oil, brown sugar, granulated sugar, vanilla extract, maple syrup, and applesauce until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
- Fold in the shredded coconut until evenly distributed.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Vitamin B12: 0%
- Calcium: 1%
- Iron: 6%
- Potassium: 2%
- Phosphorus: 3%
