These coconut oatmeal cookies are crispy, crunchy and sweet. They are just 4 ingredients and they don’t contain any flour, eggs, refined sugar or butter. They only take a few minutes to prepare and are a great snack or dessert.
These coconut and oatmeal cookies are my new favorite crispy oatmeal cookie recipe. They combine two of my favorite things and I love how crunchy and crispy the cookies are.
Ingredients
- Quick Oats
- Shredded Coconut
- Coconut Oil
- Maple Syrup
Quick oats: This recipe works best with quick oats. Quick oats are thinner and smaller than regular rolled oats. The small pieces will crisp up easier and they are also closer in size to the shredded coconut, so they both finish crisping up around the same time. If you only have rolled oats, pulse them in a food processor until they are the size of quick oats.
Shredded Coconut: This recipe uses unsweetened shredded coconut. Make sure to use unsweetened because sweetened coconut will not crisp up the same way.
Coconut oil: Coconut oil is mixed with the quick oats to help them crisp up better.
Maple syrup: The cookies are sweetened with a little maple syrup. The maple syrup also helps bind the cookies together. While the cookies can be sweetened with honey, they will not crisp up as much and instead of being crunchy cookies, the cookies will be only lightly crispy and will also be chewy.
How to Make Crispy Coconut Oatmeal Cookies
- The quick oats are first mixed with the coconut oil until the quick oats are all evenly coated in coconut oil. This will help the quick oats crisp up and will help the oats bind and hold together better.
- The shredded coconut is then stirred in until evenly combined.
- The maple syrup is then mixed in until everything is coated in maple syrup.
- Use a 1 tablespoon cookie scoop to pack and scoop up the cookie mixture. It will be a little loose when you release it. Use the back of a metal spoon to pack down the mixture and shape it like thin round cookies.
- The cookies are then baked until golden brown.
Texture
These cookies have a crunchy crispy texture. They taste like the clusters in granola but without the other nuts and dried fruit mix-ins.
More Crispy Cookie Recipes
- 2 Ingredient Crispy Coconut Cookies
- 4 Ingredient Crispy Lemon Oatmeal Cookies
- 4 Ingredient Crispy Banana Oatmeal Cookies
4 Ingredient Crispy Coconut Oatmeal Cookies
Ingredients
- 1/2 cup (44 g) quick oats
- 1 tbsp (15 ml) melted coconut oil
- 1/2 cup (42 g) shredded unsweetened coconut
- 3 tbsp (44 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add oats to a large mixing bowl. Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil. The oats only need a little oil so they should not look fully wet.
- Add in the coconut and stir until evenly combined.
- Drizzle the maple syrup across. Mix with your spatula until the oats and coconut are evenly coated in syrup and the oats start to clump together, about 20 seconds of stirring.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be loose and not fully hold together. Use the back of a metal spoon to press and shape the mixture until it becomes a thin round disk (about 1/4 inch thick). See photo in post for reference. Repeat with remaining mixture, spacing each about 1 inch apart. If your mixture is too sticky, you can wet the spoon lightly with water.
- Bake the cookies for about 9-10 minutes or until the edges are browned and surface is lightly browned. The more brown the surface gets, the crispier the cookie will be but cooking them too long will cause the edges to get too dark.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. Once they are cooled, the cookies will be fully set and should peel off the parchment paper/silicone mat easily. Once cookies are ready, enjoy right away or store them in an airtight container. Do not leave them unsealed because they will absorb moisture from the air and get soft and sticky.
Notes
- Make sure to use quick oats and not rolled oats. If you only have rolled oats, you need to pulse them in a food processor until they become the consistency of quick oats. If you try to make the recipe with rolled oats, it will take a lot longer for the oats to crisp up and your coconut will burn because the coconut cooks a lot faster.
- Make sure to mix the coconut oil in with the oats and not the shredded coconut. The shredded coconut does not need additional oil to crisp up.
- The recipe needs unsweetened shredded coconut. Sweetened coconut will not crisp up the same.
- This recipe works best with maple syrup. Honey does work but the cookies don't turn as crispy and have a more chewy texture (like coconut macaroons). If you are okay with that, then you can substitute with honey (heat the honey in the microwave for a few seconds so that it becomes runny and easier to mix in).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
