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.

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Oatmeal, 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.


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6 comments

  1. Looks so yummy. Never thought o combining pistachio and cranberries. I have to try baking with coconut oil to see the results. Merry Christmas.

  2. Ohhhh..they looks so crunchy! Love the flavour combination!

  3. Oh my incredible!
    What a great combo!
    Happy new year

  4. I really love pistachios and I like the idea of the green nuts with the red cranberries for a Christmas cookie! Very festive!

  5. o boy I love these cookies! The combo is simply unbeatable!

  6. So glad you had a great Christmas :) We don’t go crazy with the gift giving either which I really like :) Cute little cookies!

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