Oatmeal Coconut Crisps
- 1 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon himalayan salt
- 2 1/2 cups organic oats
- 1 cup shredded coconut
- 3/4 cup Virgin Coconut Oil (preferably soft)
- 1 2/3 cup organic whole sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Preheat oven to 375 degrees.
Stir together dry ingredients except sugar. Cream coconut oil and sugar together in an electric mixer on medium speed until mixture looks creamy. Add eggs one at a time then extracts. Add dry ingredients into sugar mixture gradually and mix until everything is well mixed together.
Drop dough by teaspoonfuls/tablespoonfuls onto a cookie sheet and flatten slightly with a fork. Bake in preheated oven at 375 degrees for 10 to 12 minutes.
Submitted by Jennifer, Patriot, IN
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This is a great cookie recipe! I've made a batch of them and they're both crispy and a bit chewy with a nice coconut flavor. You can even use coconut extract in replace of the almond extract if you want. Plus, these are really high in fiber and not overly sweet. Just don't try to mix the dough by hand or use solid coconut oil, this dough gets really, really, stiff! If you love coconut, you'll love these cookies!
# Posted By Sarah
| 12/1/07 8:39 PM
I just tried a variation of these tonight by adding 1 cup of peanut butter. They turned out very good! My Mom and Dad really liked them.
# Posted By Sarah
| 12/3/07 7:36 PM
A wonderful use for gluten free coconut flour. Moist, chewy and light.
# Posted By sandeefree
| 4/2/08 11:30 AM
I'm assuming this recipe uses organic OATMEAL and not raw whole oats?
# Posted By Linda
| 10/10/09 9:43 PM
The recipes uses uncooked oats, rolled or quick. Use quick oats for the best results but rolled will work as well.
# Posted By Sarah
| 10/11/09 5:28 PM
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