I never knew cookies could taste so good until I made these Coconut Oatmeal Power Cookies. They’re a cross between a sugar cookie and coconut macaroon in the best way possible! The only bad thing about them is that you won’t be able to stop at just one. With a sweet, crumbly, and addicting cookie like this one you better make double to go around!
The first time I made these cookies I didn’t add any flax or egg, so they crumbled up everywhere and they were still to die for. I ended up putting them in a bowl with yogurt and enjoying it with a spoon. You can still do this for these cookies, but you’ll just have to crush them up!Since coconut and oats are the main ingredients here, you can double this as a breakfast and a dessert. With coconut used in four different ways here (yes FOUR!) you’re getting a ton of superfood action. It’s known for its ability to help lower cholesterol, aid in weight loss, and kill bacteria and viruses among many other things. This recipe uses coconut flour, coconut palm sugar, coconut oil, and shredded coconut. The first three can be hard to find, so I recommend purchasing from BetterBodyFoods. I’ve got every single one of their products and they come in very handy!
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- 1 cup rolled oats
- 1 cup BetterBody Foods coconut flour
- ½ cup BetterBody Foods coconut palm sugar
- 1 cup shredded coconut
- 1 Tbsp ground flaxseed
- ½ tsp baking soda
- ¼ tsp salt
- ½ C coconut oil, melted
- 2 Tbsp agave syrup
- 3 Tbsp water
- Preheat oven to 350F and lightly grease a baking sheet.
- In a large bowl, stir together the oats, flour, sugar, coconut, flaxseed, baking soda, and salt.
- In a separate bowl, mix the coconut oil and agave together.
- Add this mixture to the dry ingredients, along with the water and stir until well combined.
- Using your hands create cookie shapes with the batter and place on the baking sheet. Bake for 15 minutes, or until the tops have crisped and turned a golden brown. Let cool to firm up for about 10 minutes.