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Oatmeal, Coconut and Sunflower Seed Cookies

Makes about 2 dozen
Time 10 min
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.
Special Diets:
Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 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
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Exclusively for Prime members in select ZIP codes.

Method

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.

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.
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  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.