Coconut Oatmeal Cookies

Makes about 2 dozen
Time 25 min

These lightly sweet cookies, made with whole wheat pastry flour and shredded coconut, are perfect for eating while you sip a mug of hot tea or cocoa. Use maple syrup in place of the rice syrup or barley malt, if you prefer.

Special Diets:

Dairy FreeDairy Free
Low SodiumLow Sodium
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 1/4 cupswhole wheat pastry flour
    3/4 cupshredded unsweetened coconut
    3/4 cuprolled oats, coarsely ground in a blender
    1/4 teaspoonbaking soda
    1/4 teaspoonfine sea salt
    1/4 cupcanola oil
    1/4 cuprice syrup
    1/4 cupbarley malt
    1egg, slightly beaten
    1 1/2 teaspoonspure vanilla extract
    1/4 teaspoonorange extract

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.


Combine flour, coconut, ground oats, baking soda and salt in a medium bowl. 


Blend oil, rice syrup and barley malt together in a small bowl. 


Add egg, vanilla and orange extracts to oil mixture. 


Combine liquid ingredients with flour mixture. Batter will be stiff. 


Drop dough by rounded teaspoonfuls onto a lightly oiled cookie sheet. 


Press cookies with a fork to about 1/2 inch thickness.


Bake for 12-14 minutes or until bottoms are golden.

Nutritional Info

Serving Size

2 cookies

Calories

180

Total Fat

9g

Saturated Fat

3.5g

Cholesterol

20mg

Sodium

100mg

Total Carbohydrate

21g

Dietary Fiber

3g

Total Sugars

4g

Protein

3g

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.