Coconut Oatmeal Dinner Cookies Recipe

About this recipe

These delightful coconut oatmeal cookies are a perfect light dessert or snack for dinner. With a pescatarian-friendly ingredient list, they offer a satisfying blend of sweetness and texture.

Ingredients

• 100G Borwicks Bicarbonate Of Soda, 100G
• Pack Tray Of 30 Medium Free Range Eggs
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 500 G Quaker Rolled Oats Porridge
• - Shana Shredded Coconut
• 250Ml Ktc Coconut Oil 250ml
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 113G Royal Baking Powder Tin, 113G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Billington'S Light Brown Soft Sugar
• - Silver Spoon Granulated Sugar

Instructions

1. 1. In a medium bowl, mix together 1 1/4 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
2. 2. In a separate large bowl, cream together 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1/2 cup softened coconut oil until smooth. Add 1 egg and 1/2 teaspoon vanilla extract, then beat the mixture for about 2 minutes until light and fluffy.
3. 3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. 4. Stir in 1 cup oats and 1 cup shredded coconut until evenly distributed throughout the dough.
5. 5. Cover the dough and chill in the refrigerator for at least 2 hours.
6. 6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. 7. Using a melon baller or your hands, shape the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. 8. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.