Coconut Almond Oatmeal Cookies

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  

Shopping List

  • 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!