Chewy oats, rich coconut and crunchy sunflower seeds are an enticing combination in these cookies — a worthy treat for the lunch box or with afternoon tea. If you prefer, you can use quick-cooking oats in place of the rolled oats for a finer-textured cookie.
Home » Recipes » Oatmeal, Coconut and Sunflower Seed Cookies
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1/2 cup grated unsweetened coconut
1/2 cup sunflower seeds
1 1/4 cup rolled oats
1 cup whole wheat pastry flour
3/4 teaspoon baking powder
Preheat the oven to 375°F. Line two large baking sheets with parchment paper and set aside.
Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.
Per Serving: Serving size: About 2 cookies, 210 calories (110 from fat), 13g total fat, 7g saturated fat, 35mg cholesterol, 170mg sodium, 21g carbohydrates, (3 g dietary fiber, 8g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.