My favorite Oatmeal Coconut Cookies recipe

Have you ever thought about oatmeal coconut cookies for breakfast? It might surprise you, but hear me out! When it comes to breakfast cookies, it’s all about the ingredients and portion control.

First, let’s talk about the star ingredient: oats. They’re a nutritional powerhouse! Packed with vitamins, minerals, fiber, and antioxidants, oats can help with weight management, blood sugar control and even reduce the risk of heart disease, as stated on Healthline.com. Plus, they’re a breakfast staple for many, and for good reason! Oats come in various forms, but for this recipe, we’ll be using quick-cooking oats to ensure the perfect texture.

Oatmeal Powerhouse:

Oats are one of the healthiest grains you can consume. Here’s a closer look at their benefits:

• Rich in Fiber: Oats are especially high in soluble fiber, which helps you feel fuller for longer and can aid in weight management. This fiber can also help regulate digestion and keep your gut healthy, as stated on Healthline.com.
• Blood Sugar Control: The soluble fiber in oats can also help regulate blood sugar levels by slowing down the absorption of sugar in the bloodstream. This is beneficial for people with diabetes or prediabetes, as stated on Healthline.com
• Heart Health Hero: Beta-glucan, a specific type of fiber found in oats, has been shown to lower LDL (“bad”) cholesterol levels, which can help reduce the risk of heart disease, as stated on Healthline.com.

Several varieties of oats are commonly eaten for breakfast. Because they take a long time to cook, the most common form sold in supermarkets is rolled, crushed, or steel-cut oats. You can also find them as Instant (quick) oats.

Ready to Bake Your Favorite Oatmeal Coconut Cookies?

Now that you know about the wonders of oats, let’s get baking! This recipe is adapted from “500 Fabulous Cakes and More.” Here’s what you’ll need:

Ingredient Spotlight:

• Oats: I prefer the Quaker Oats brand of quick-cooking oats, but any brand you trust will work.
• Coconut: For a softer and more appealing cookie, I recommend using finely shredded, unsweetened coconut. This type of coconut toasts beautifully without burning in the oven.
• Vanilla Extract & Flour: Use pure vanilla extract and a good quality all-purpose flour for the best results.
• Milk: Any type of milk will work in this recipe, whether it’s lactose-free, 2%, or whole milk.
• Butter: High-quality butter makes a noticeable difference in baked goods. Don’t skimp here!

Here’s the summary of the instructions:

1. Toast the oats and coconut in a preheated oven (400°F) for 8-10 minutes.
2. Cream butter and sugars until light and fluffy, then beat in eggs, milk, and vanilla.
3. In a separate bowl, whisk dry ingredients (flour, salt, baking soda, spices).
4. Gradually add dry ingredients to wet ingredients until just combined.
5. Fold in toasted oats and coconut.
6. Scoop dough onto baking sheets and bake for 8-10 minutes.
7. Let cookies cool on a wire rack before enjoying them.

These oatmeal coconut cookies are not only delicious but also a great way to incorporate extra fiber and nutrients into your breakfast routine. Pair them with yogurt and fruit for a complete and balanced meal!

My favorite Oatmeal Coconut Cookies recipe

Crunchy Oatmeal Coconut Cookies perfect as a snack, a sweet and even at breakfast time.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Servings 48

Calories 84 kcal

Ingredients

  

1x2x3x

• 2 cups quick-cooking oats
• 1 1/2 cups dried coconut or fine shredded coconut
• 1 cup butter soft
• 1/2 cup superfine sugar
• 1/4 cup dark brown sugar
• 2 eggs at room temperature
• 4 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour sifted
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Shop Ingredients on Jupiter

Instructions

 

• Preheat the oven to 400 degrees. Spread the oats and coconut on a baking sheet. bake 8 – 10 minutes.
• Cream the butter and sugars. Beat in the eggs, milk and vanilla. Fold in the dry ingredients. Add the oats and coconut. Drop spoonfuls of the mixture onto two greased baking sheets.
• Bake for 8 – 10 minutes. Cool on a wire rack.

Notes

You can also line the baking sheet with a silicone liner.

Adapted and updated from 500 Fabulous Cakes and More.

Nutrition

Calories: 84kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 79mgPotassium: 30mgFiber: 1gSugar: 4gVitamin A: 172IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Breakfast, cookies, dessert, oatmeal, snacks

Tried this recipe?Let us know how it was!

Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!

Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published October 4th, 2017; Updated on January 29, 2024