Oatmeal coconut cookies are something if tasted once then cannot stop for more bites. Chewy coconut texture with healthy crunchy oatmeal gives it another level. It was the first time I tried these oatmeal coconut cookies in 2007 with the combination of oats, wheat flour and refined flour (maida). These eggless oatmeal coconut cookies were soft and taste-wise was amazing.

The first time tasted oatmeal coconut cookies during our stay in the US in 2007.  Must say I immediately fell in love with these and I kept on planning to bake them once.  Finally, I made oatmeal coconut cookies for my hubby’s birthday and everyone loved them very much.

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So let see how to make these eggless, chewy and crunchy oatmeal coconut cookies from scratch.Oatmeal coconut cookies are something if tasted once then cannot stop for more bites. Chewy coconut texture with healthy crunchy oatmeal gives it another level. It was the first time I tried these oatmeal coconut cookies in 2007 with the combination of oats, wheat flour and refined flour (maida). These eggless oatmeal coconut cookies were soft and taste-wise was amazing.

Eggless Crunchy And Chewy Oatmeal Coconut Cookies

Ingredients   36-40 Cookies

2 Cup shredded coconut
1 +1/4 Cup oats
3/4 Cup maida or refined flour
3/4 Cup whole wheat flour
1 Cup brown sugar
2 Tsp vanilla essence
1 Tsp baking soda
1/2 Tsp baking powder
1/4 Tsp salt
1 Cup unsalted butter

Method

  1. Preheat the oven at 350F/180degree.
  2. First of all in a medium bowl, whisk together oats, refined flour, wheat flour, baking soda, salt, and baking powder.
  3. In a large mixing bowl, beat together butter and sugar until it becomes light and fluffy.
  4. Add vanilla and shredded coconut mix until combined.
  5. Add dry ingredients gradually and stir by hand just until everything combined together.
  6. Using a tablespoon, drop the dough onto lined baking sheets.
  7. Pat it and try to give a little shape. Bake until the cookies are a light golden in color, about 15 minutes.
  8. Remove and let them cool on the baking sheet for about 5 minutes. Place the cookies on a wire rack to finish cooling.
  9. That’s it, eggless oatmeal coconut cookies are ready to serve. You can add choco chips as well.

Note

  1. Keep all ingredients ready.
  2. The mixture becomes very sticky when everything combined together and falls apart.Work carefully to make them in shape.
  3. Preheating is very important.
  4. After cooling down store them in the airtight jar. Their shelf life is good if handles carefully. Not to leave the jar open in the air for long. Else cookies become soggy.

Pin it for laterOatmeal coconut cookies are something if tasted once then cannot stop for more bites. Chewy coconut texture with healthy crunchy oatmeal gives it another level. It was the first time I tried these oatmeal coconut cookies in 2007 with the combination of oats, wheat flour and refined flour (maida). These eggless oatmeal coconut cookies were soft and taste-wise was amazing. www.code2cook.com

Eggless Crunchy And Chewy Oatmeal Coconut Cookies

Oatmeal coconut cookies are something if tasted once then cannot stop for more bites. Chewy coconut texture with healthy crunchy oatmeal gives it another level. It was the first time I tried these oatmeal coconut cookies in 2007 with the combination of oats, wheat flour and refined flour (maida). These eggless oatmeal coconut cookies were soft and taste-wise was amazing.

Course Snack
Cuisine American
Author code2cook

Ingredients

  • 2 Cup shredded coconut
  • 1 +1/4 Cup Oats
  • 3/4 Cup maida (refined flour)
  • 3/4 Cup wheat flour
  • 1 Cup brown sugar
  • 2 Tsp vanilla essence
  • 1 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/4 Tsp salt
  • 1 Cup unsalted butter

Instructions

  1. Preheat the oven at 350F/180degree.

  2. First of all in a medium bowl, whisk together oats, refined flour, wheat flour, baking soda, salt, and baking powder.

  3. In a large mixing bowl, beat together butter and sugar until it becomes light and fluffy.

  4. Add vanilla and shredded coconut mix until combined.

  5. Add dry ingredients gradually and stir by hand just until everything combined together.

  6. Using a tablespoon, drop the dough onto lined baking sheets.

    Pat it and try to give a little shape. Bake until the cookies are a light golden in color, about 15 minutes.

  7. Remove and let them cool on the baking sheet for about 5 minutes. Place the cookies on a wire rack to finish cooling.

  8. That’s it, eggless oatmeal coconut cookies are ready to serve. You can add choco chips as well.

Recipe Notes

  1. Keep all ingredients ready.
  2. The mixture becomes very sticky when everything combined together and falls apart.Work carefully to make them in shape.
  3. Preheating is very important.
  4. After cooling down store them in the airtight jar. Their shelf life is good if handles carefully. Not to leave the jar open in the air for long. Else cookies become soggy.

If you try this recipe then we would love to hear from you. Do share a picture with us on code2cook2017@gmail.com or tag me at @code2cook using hashtag #code2cook.

Also if you liked this recipe, Do not forget to rate us at the end of the post. You can follow me on Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

This is my entry for BM #86 Week4 Day 3 Under “Redo old posts”.

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