I just realized that I shared cookies with you last month. And here I am again sharing another cookie recipe. Sorry? Ok, maybe not. I think you’re going to love these little gems. They are healthier than your average cookie—made with 100 percent wheat flour plus oats and coconut—but they are every bit as delicious.
The creation of this cookie started long before its birth after I was introduced to Anzac Biscuits. If you’re new to them, as I was, they're sweet biscuits originating from Australia. But these are not the fluffy, buttery biscuits you’re used to on Saturday mornings. Rather, these resemble dense, crumbly cookies. They are typically made of oats, flour, desiccated (or extremely dry) coconut, sugar, butter, golden syrup, and baking soda with boiling water.
I was determined to turn this biscuit into a traditional cookie. But even more than that, I was determined to make this cookie with coconut oil. After several failed attempts, I went back to my trusty butter and added an egg to function as the glue or binding agent for the cookie. So long, crumbly cookie texture. I swapped out the traditional golden syrup for maple syrup and used unsweetened coconut, which tends to be drier than the sweetened variety. The traditional recipe calls for adding boiling water to baking soda. Besides being a cool science experiment, I couldn’t figure out what it did to the baking process. My search came up empty so I nixed this step.
After months of trying, the Coconut Oatmeal Whole Wheat Cookie was born. I’m a proud momma. Of course I have pictures ready to share. But the best thing about these cookies—you can whip them up and have them ready on the table in 20 minutes flat.
Coconut Oatmeal Whole Wheat Cookies
Yields 2 1/2 dozen small cookies
1/2 c. (1 stick) unsalted butter
1 1/4 c. whole wheat flour
1 c. unsweetened coconut, finely shredded
1 c. rolled oats
1/2 tsp. baking soda
dash of sea salt
3/4 c. brown sugar
2 tbsp. real maple syrup
1 tbsp. honey
1 large egg
1. Preheat the oven to 325 degrees. Line pan with parchment paper or Silpat.
2. Place butter in a medium saucepan and cook until melted. Allow to cool.
3. Meanwhile, stir together flour, coconut, oats, baking soda, and salt.
4. Add sugar, maple syrup, honey, and eggs into the butter. Mix until well combined.
5. Pour flour mixture into butter mixture and stir until combined.
6. Using a tablespoon or .5 oz. spring release scoop, place dough on pan. Bake for 10-12 minutes. Allow to cool on pan for 5 minutes before removing. Store in an airtight container for up to a week.
Tip: Before measuring honey, spray measuring utensil with oil. Honey will fall right out.
Want more recipes? Try these cherry almond-meal muffins.