#coconutoatmealcookies

Indulge in the chewy goodness of these addicting coconut oatmeal cookies. Perfect for satisfying your sweet tooth cravings!

Ingredients: 1 cup shredded coconut. 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Shred coconut, roll oats, all-purpose flour, baking soda, and salt together in a large bowl. Melt some butter and mix it with brown sugar and white sugar in a different bowl until the mixture is smooth. The egg and vanilla extract should be added and mixed in well. Slowly add the dry ingredients to the wet mixture while mixing them together. Do this until a dough forms. Put round tablespoons of dough on a baking sheet that has parchment paper on it. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. For five minutes, let it cool on the baking sheet. Then, move it to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Delicious and chewy gluten-free coconut oatmeal cookies with a hint of coconut flavor. These cookies are perfect for those with gluten sensitivities or anyone who loves a tasty and healthier treat.

Ingredients: 1 cups gluten-free rolled oats. 1 cup shredded coconut. cup almond flour. cup coconut flour. cup coconut oil, melted. cup maple syrup. 1 tsp vanilla extract. tsp baking soda. tsp salt. 1 egg. cup dark chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Add the shredded coconut, almond flour, coconut flour, baking soda, and salt to a large bowl. These are the gluten-free rolled oats. Melt the coconut oil and add the maple syrup, vanilla extract, and egg. In a different bowl, whisk the ingredients together until they are well mixed. Mix the dry ingredients with the wet ones until a dough forms. You can add the dark chocolate chips if you want to. Using a spoon or cookie scoop, drop dough by spoonfuls onto the baking sheet that has been prepared, leaving space between them. Use the back of a fork or your fingers to gently press down on each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. The cookies are ready to eat once they are completely cool.

Prep Time: 15 minutes

Cook Time: 10-12