Crispy Coconut Oat Cookies
These easy 4-ingredient cookies feature crunchy edges and chewy centers, perfect for a quick homemade treat.
Ingredients
Dry Ingredients
- 1 cup shredded coconut Unsweetened or sweetened, depending on preference.
- 1 cup rolled oats Old-fashioned rolled oats yield the best texture.
Wet Ingredients
- 1/4 cup honey or maple syrup Maple syrup for vegan option.
- 1/4 cup coconut oil, melted Refined if wanting less coconut aroma.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the coconut oil gently in a small saucepan or microwave until liquid but not hot.
- In a medium bowl, combine the shredded coconut and rolled oats.
- Pour in the honey or maple syrup and the melted coconut oil, then mix until evenly coated.
Baking
- Use a tablespoon to scoop mounds of the mixture onto the prepared sheet, pressing each mound slightly to form cookies about 1/2-inch thick.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days. Can be frozen for 3 months. To refresh, warm at 300°F for 5 minutes.