product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

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.
Ingredients
  • 1 1/4 cup whole wheat pastry flour
  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup rolled oats coarsely ground in a blender
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup canola oil
  • 1/4 cup rice syrup
  • 1/4 cup barley malt
  • 1 egg slightly beaten
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon orange extract
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.

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.
  • 1 1/4 cup whole wheat pastry flour
  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup rolled oats coarsely ground in a blender
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup canola oil
  • 1/4 cup rice syrup
  • 1/4 cup barley malt
  • 1 egg slightly beaten
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon orange extract