Chewy Triple Coconut Oatmeal Cookies
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Well, well, well, if these aren’t the perfect vegan oatmeal coconut cookies! They have a crispy outer shell and delightful chewy and tender middle…not to mention, the best flavour. Coconut and rolled oats lend a hearty texture and the vegan butter and coconut oil make them tender, buttery and downright irresistible. Coconut sugar gives them a slight caramel flavour. Bake up a batch and the tempting aroma will have everyone running to the kitchen! They are a great recipe to whip up before guests come over. My kids go wild for these cookies and they are also adult-approved, hangry-nursing-mama-approved, and lunchbox-friendly (as long as your school allows coconut). Be sure to see my Tips section for how to swap all-purpose white flour if you don't have spelt on hand.
Yield
16 to 17 cookies
Prep Time
18 Minutes
Cook time
11 Minutes
Total Time
29 Minutes
Ingredients:
For the wet ingredients:
- 1 tablespoon (5 g) ground flax seed
- 2 1/2 tablespoons (37.5 mL) water
- 1/4 cup plus 3 tablespoons (100 g) natural cane sugar
- 1/3 cup (50 g) coconut sugar
- 1/3 cup (80 mL) vegan buttery spread*
- 2 tablespoons (30 mL) virgin coconut oil, room temp
- 1 teaspoon (5 mL) pure vanilla extract
For the dry ingredients:
- 3/4 cup plus 3 tablespoons (123 g) whole spelt flour**
- 1/2 teaspoon baking powder
- Scant 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon baking soda
- 1 cup (105 g) rolled oats (do not use instant or "thick cut" oats)
- 1/2 cup (50 g) unsweetened shredded dried coconut
Directions:
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- To a small bowl, add the ground flax seed and water. Stir to combine and set aside.
- To an extra-large mixing bowl, add the cane sugar, coconut sugar, vegan buttery spread, and coconut oil. With electric beaters, beat the ingredients on low-medium speed for about 45 seconds, until the mixture resembles a wet, clumpy sand.
- Add the flax mixture and vanilla to the bowl and beat again on low-medium speed for 30 seconds or so, until the wet mixture becomes smooth.
- To the wet mixture, add the spelt flour, baking powder, salt and baking soda. Beat on low speed for 20 to 30 seconds until just combined and no dry flour patches remain.
- Add the rolled oats and shredded dried coconut. Beat on low speed for 15 to 20 seconds just until a uniform cookie dough forms. Avoid overmixing the dough.
- Shape the dough into about 16 balls, just smaller than the size of golf balls (about 2 tablespoons each). The dough will be quite sticky. If it’s too sticky to shape into balls, scoop dough mounds using a 2-tablespoon (30 mL) cookie dough scoop. Place the balls on the lined baking sheet, at least a couple inches apart. There is no need to flatten the balls before baking.
- Bake for 10 to 12 minutes (I bake for 10.5 to 11 minutes) until the cookies are spread out and just starting to become lightly golden (avoid baking them until golden or they will become super crispy after cooling). Cool the cookies for 5 minutes on the baking sheet before transferring to a cooling rack. At this point, they are delicious served warm. Or, continue cooling for a chewier and crispier cookie (my fave!). Store the fully cooled leftovers in an airtight container in the fridge for up to 3 to 4 days or freeze for up to 3 to 4 weeks.
* I use Melt Organic Buttery and Creamy Spread. Other vegan buttery spreads may work too, though I haven’t tested any others yet.
** To scoop my flour, I scoop into the bag of flour using a measuring cup/spoon and then shake it side-to-side until the flour is level. For the most accurate replication of this recipe, weigh your flour until you have around 123 grams of whole spelt flour. You can swap all-purpose white flour for the spelt. Simply use 3/4 cup plus 1 tablespoon (123 grams) all-purpose white flour in lieu of the spelt flour. I recommend weighing the flour for the most accurate results. I also tested this recipe using light/white spelt flour which worked well, however I prefer the flavour of whole spelt in this recipe (and it’s a bit more nutritious as an added bonus!).