Coconutty. Subtle almond flavor. Packed full of oats. Just plain addicting. These were such a happy accident. I went in the kitchen thinking I was going to make some basic oatmeal cookie and out came these cookies that, to me, are a cross between a coconut macaroon and an oatmeal cookie. Try them and let me know why you think!
Coconut Almond Oatmeal Cookies
Makes 3.5 dozen cookies
- 1 3/4 cups of dark brown sugar
- 1 cup coconut oil (room temperature)
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1 cup all purpose flour
- 1 cup almond flour
- 3 cups old fashioned rolled oats
- Optional (but not really): 1/2 cup bittersweet chocolate morsels + 1:4 cup unsweetened coconut flakes
Preheat oven to 375 degrees.
Using a stand mixer with a paddle attachment, combine the brown sugar and coconut oil until creamy. Once creamy, add in the eggs one at a time and the vanilla.
In a separate bowl, whisk together the flours, oats, salt, and baking soda.
Slowly add the dry ingredients to the wet ingredients until mixed. Stir in the chocolate chips + coconut flakes if desired.
Line a couple of baking sheets with parchment paper and place a tablespoon of cookie dough (or using a cookie scoop) about an inch or two apart. Bake for 11-13 minutes, rotating the pan half way through.
I hope you enjoy + hopefully you have more will power than I do eating these!