Ingredients
• 1 cup rolled oats (gluten-free if needed)
• ¾ cup all-purpose flour (or oat flour for grain-free)
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ⅓ cup melted coconut oil or butter
• ⅓ cup honey (not maple syrup—it affects texture)
• 1 egg
• 1 tsp vanilla extract
• ½ cup shredded coconut (unsweetened or sweetened)
• Optional: ¼ cup chopped almonds or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In another bowl, mix melted coconut oil, honey, egg, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined.
- Fold in shredded coconut (and add-ins if using).
- Scoop tablespoon-sized balls of dough and place on the baking sheet, spacing 2 inches apart.
- Flatten slightly with your palm or the back of a spoon.
- Bake 10–12 minutes, until edges are golden and centers are set.
- Let cool on the tray 5 minutes—they’ll firm up as they cool. Then transfer to a wire rack.
✨ Naturally sweetened, lightly crisp outside, chewy inside—perfect with tea, coffee, or as an afternoon pick-me-up!
💡 Make ahead: Dough freezes well—scoop and freeze raw balls, then bake straight from frozen (+1–2 mins extra).
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 12 mins , Total Time : 25 mins , Servings : 18 cookies , Calories : 90 , Net Carbs: 11g , Fats: 5g , Protein: 2g