Description
Chewy and naturally sweet Coconut Almond Oatmeal Cookies made with oats, shredded coconut, and toasted almonds. A wholesome and satisfying treat perfect for snacks or dessert.
Ingredients
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour (or almond flour for gluten-free)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened shredded coconut
1/3 cup sliced almonds (lightly toasted for extra flavor)
1/2 cup unsalted butter or coconut oil, softened
1/2 cup brown sugar or coconut sugar
1 large egg
1 tsp vanilla extract
Optional: 1/4 tsp almond extract, 1/2 cup dark chocolate chips or dried fruit
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking soda, salt, shredded coconut, and almonds.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract if using.
- Gradually stir in the dry ingredients until just combined.
- Fold in chocolate chips or dried fruit, if using.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, slightly underbake them.
Use rolled oats for the best texture.
To toast almonds, heat them in a dry skillet over medium heat for 3–4 minutes, stirring frequently.
The dough can be refrigerated for up to 24 hours before baking.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
