Coconut? Yes, please.

I just recently started liking coconut.  So, I made some cookies that are jam-packed with coconut today.  And, they are gluten-free!

Here are the ingredients:

First, preheat your oven to 350F.  In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt.


In a medium bowl, whisk together the cane sugar, brown sugar and the egg.  Then, add the melted coconut oil and vanilla.  Whisk for another minute or so until well combined.


Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are moistened.  Combine the cacao nibs, dried cranberries and coconut (this is a very thick batter so I used my hands to combine everything together).


On a lightly greased baking sheet, drop rounded 1 tablespoon-sized of the dough, making sure to leave about 1-2 inches in between each cookie.  Bake for 8-9 minutes, making sure not to over bake.  Cookies will look soft but will continue to crisp up as they cool.  Let the cookies cool on the baking sheet for about 5 minutes then transfer to a rack to continue cooling.


If you like coconut as much as I do, then you’ll love these!  Happy baking!

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