4 Ingredient Crispy Coconut Oatmeal Cookies
These coconut oatmeal cookies are healthier than traditional oatmeal cookies. They are crispy on the outside and chewy in the middle.
Ingredients
- 1 cup (85 g) rolled oats
- 1/4 cup (18 g) unsweetened shredded coconut
- 3/4 cup (179 g) finely mashed bananas
- 3 tbsp (45 g) coconut butter, melted
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add oats, coconut, mashed bananas and melted coconut butter to a large mixing bowl. Stir with a spatula until the ingredients are fully and evenly combined. The mixture will be thick and wet.
- Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk (about 1/4 inch thick). Smooth and round the sides of the cookie disks if desired. The cookies will not spread or rise during baking so you want to shape the cookies to how you want the final outcome to be.
- Bake cookies for about 25-30 minutes or until the cookies are golden brown on top and medium brown around the edges. The longer the cookies bake, the crispier the edges and surface will be so I would lean towards a longer bake time if you aren't sure if they are ready. Let the cookies cool on their baking sheet for about 15 minutes until they are cool enough to touch before removing them. The cookies should peel off easily once cooled. Cookies will be crispy around the edges for the first few hours after they are baked. Reheat cookies in a toaster oven before eating leftovers if you want them to still have crispy edges. Store uneaten cookies in the fridge or freezer.
Notes
- I recommend using very ripe bananas which are sweeter and easier to finely mash. Mash bananas until very few lumps remain.
- I used unsweetened shredded coconut to keep the cookies healthier. The recipe will also work with sweetened coconut.
- Make sure to use coconut butter and not coconut oil.
Serving: 1cookie, Calories: 78kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 2mg, Fiber: 2g, Sugar: 2g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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