Description
Delicious and healthy 4-ingredient crispy coconut oatmeal cookies made with quick oats, shredded coconut, natural peanut butter, and pure maple syrup. These naturally sweetened cookies are quick to prepare, baked to perfection with a thin, crisp texture, and perfect for a wholesome snack or dessert.
Ingredients
Cookie Ingredients
- 1/2 cup (50 g) quick oats
- 1/4 cup (20 g) unsweetened finely shredded coconut
- 6 tbsp (96 g) natural peanut butter (no added oils) or natural almond butter
- 3 tbsp (1.5 fl oz/44 ml) pure maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a large cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Process Oats: Place the quick oats in a food processor. Pulse on high for about 25-30 seconds until the oats become very small, finely ground, and begin resembling a flour-like texture. You will notice a change in sound indicating they are finely processed.
- Mix Dry Ingredients: Transfer the processed oats to a large mixing bowl. Stir in the finely shredded coconut. If your shredded coconut is not fine, pulse it together with the oats in the food processor for a finer texture.
- Add Wet Ingredients: Add the natural peanut butter and pure maple syrup into the oat and coconut mixture. Scrape the sides of your measuring spoon or cup to incorporate all the syrup. Stir thoroughly until a thick dough forms.
- Shape Cookies: Use a 1-tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing the dough balls about 2 inches apart. Roll each portion between your palms, then flatten into thin round disks about 1/8 inch thick but no more than 3/16 inch. Shape edges with the back of a spoon for a neat round look. Important: thinner cookies become crispier and do not spread much during baking.
- Bake: Bake the cookies for 12-13 minutes or until the edges and surface are lightly golden brown. Begin checking a few minutes early to avoid overbaking depending on your oven and cookie thickness.
- Cool and Store: Let the cookies cool completely on the baking sheet before removing them; they will crisp up as they cool. Store uneaten cookies in an airtight container for 1-2 days at room temperature, or longer in the refrigerator or freezer.
Notes
- Use natural peanut butter without added oils for the best texture and flavor.
- Ensure shredded coconut is finely shredded for even texture; pulse with oats if necessary.
- Flatten cookies thin for maximum crispiness as they do not spread much during baking.
- Cookies will crisp more as they cool, so avoid removing immediately after baking.
- Store in airtight containers to maintain freshness; refrigeration or freezing extends shelf life.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
