Oatmeal Coconut Cookies
These eggless oatmeal cookies are about to be your new favorite! They are the perfect amount of chewy and crunchy with the ideal amount of sweetness.
Servings 18 cookies
Ingredients
- 1/2 cup butter 1 stick, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar lightly packed
- 1/2 cup all purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 tablespoon water
- 1 tablespoon canola oil
- 1/2 cup coconut flakes
Instructions
- Preheat the oven to 350 degrees F.
- In a stand mixer or using a hand mixer, beat your softened butter with both white and brown sugars until creamed - about 5 minutes. Add vanilla to creamed butter/sugar and mix until fully combined.
- Add flour, oats, cinnamon and baking soda to butter/sugar mixture. Mix until fully combined. Scrape down sides, as needed.
- Add water and oil to oat mixture and mix until combined, scraping down sides as needed.
- Add coconut and fold in with rubber spatula until fully combined.
- Use a cookie scoop and drop onto a parchment lined baking sheet with an inch or so between the cookies. You may need to use two baking sheets.
- Bake for 9-12 minutes. Let cool for 1-2 minutes on pan and then transfer to a cooling rack.
Notes
Recipe adapted from Keeping Life Sane.