Daily Archives: April 8, 2016

Maybe you'll make these this weekend to enjoy with your family and friends! Let me know how they turn out for you, if you do!

Spiced Oatmeal Coconut Cookies

Prep Time: 12 minutes

Cook Time: 9 minutes

21 minutes

16 cookies

Spiced Oatmeal Coconut Cookies


  • 1/2 cup coconut oil, softened but not melted
  • 1/2 cup dark brown sugar (make sure there are no big,hard lumps)
  • 1 whole egg, beaten
  • 1 tbsp molasses
  • 1/2 tsp coconut extract
  • 1/2 cup all-purpose flour
  • 1.5 cups quick oats
  • 1/2 cup toasted coconut, shredded or flakes
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cornstarch (sift if lumpy)
  • 1/2 cup milk/dark/semi chocolate chips


  1. Pre-heat oven to 350° F.
  2. In a separate bowl, combine dry ingredients, minus chocolate chips, until well mixed.
  3. Cream coconut oil and brown sugar, by hand or with a mixer, until light and fluffy. About 5-10 minutes.
  4. Add beaten whole egg, until blended.
  5. Then add coconut extract and molasses, until blended. .
  6. Add dry mixture to wet mixture. Fold, with a spatula or spoon until fully combined.
  7. Make sure there are no dry bits, but do not over mix.
  8. Fold in chocolate chips. Again, do not over mix.
  9. Scoop dough in any size that you wish onto prepared baking sheets. I used a 1/8 cup scoop.
  10. Bake for about 8-9 minutes. Baking time will vary by your oven, so stay close & check halfway through.
  11. Let cookies cool on baking sheet for a few minutes. Then move to a wire rack to finish cooling.
  12. These taste great warm, or let them cool completely.
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~To make the recipe vegan, you can replace the whole egg with flaxseed gel, found here flaxseed gel recipe.

~To make the recipe gluten free, you can substitute oat flour for the all-purpose flour. The cookie will be a little more delicate, and may have a tendency to crumble, but it will still taste delicious!

~You can replace the brown sugar with the same amount of coconut sugar. Which I normally use but I wanted to use brown sugar this time.

~If you are not a fan of molasses, you can leave it out of the recipe or cut it down to 1/2 tbsp. The richness of the dark brown sugar, may be enough for your palate.

~You can use unrefined coconut oil, to enhance the natural coconut flavour, so you don't have to use coconut essence. I just used what I had on hand which was refined, which was on sale. Which was why I bought it. Remember it's about what is in your budget and your cupboard! Substitutions can make beautiful and tasty creations!

Some of the ingredients online:

All-purpose Flour:

Canada: Robin Hood Unbleached All Purpose Flour 5 Kilogram

United States: King Arthur 100% Organic All Purpose Flour, 32 oz

Quick Oats:

Canada: Only Oats Pure Whole Grain Quick Oat Flakes, 1Kg

United States: Bob's Red Mill Oats Rolled Quick 32 ozs

Coconut Flakes:

Canada: Everland Organic Dried Shredded Coconut, 227gm

United States: Organic Traditions Organic Shredded Coconut, 8 Ounce (Pack of 12)

Brown Sugar:

Canada: Wholesome Sweeteners Organic Brown Sugar Cane Natural 454ml

United States: Domino Dark Brown Sugar 2 Lb


Canada: Meridian Organic Molasses - 350g

United States: Golden Barrel Unsulfured Black Strap Molasses, 32 Oz. Bottle

Coconut Oil:

Canada: Spectrum Coconut Oil, Organic Refined, 414 gm

United States: Spectrum Organic Coconut Oil, Unrefined, 14 oz

Coconut Extract:

Canada: Flavorganics Organic Coconut Extract 59 ml

United States: Flavorganics Organic Coconut Extract - 2 oz - 95%+ Organic - Kosher - Gluten Free - Non GMO

(Disclosure: From time to time, affiliate links are included in my posts, meaning at no extra cost to you, a small percentage of the sale (purchased through the provided link) comes to me. I will only recommend products that I have used in the past, currently use, or truly believe in. This post is not sponsored. )

Listen to Episode 18- "Irritated To The Max" of my podcast, My views, Extended

Till next time,