Coconut Flax Drop Cookies
Image: Metal wire cooling rack containing baked cookies made with coconut flakes and other ingredients.
Description: I love coconut treats and these heavenly, lightly sweetened coconut drop cookies scratch that coconut “itch” perfectly every time I make them!
Yield: Recipe makes 20-22 cookies
Ingredients:
1 cup old-fashioned oatmeal
3/4 cups all-purpose flour
1/2 cup (1 stick) butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 eggs
1 tablespoon almond extract
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine salt
Mix-Ins:
1 cup shredded coconut
1/2 cup chopped walnuts or pecans (optional)
1/4 tablespoons whole golden flax seed
Directions:
Heat oven to 350 degrees. Line 2 extra large cookie sheets with parchment paper.
Cream butter and sugars in mixer until light and fluffy. Then, add eggs, vanilla, and almond extract, and beat briefly to combine.
In a separate large mixing bowl, add flour, baking powder, baking soda, and salt. Fold in the oatmeal first, then fold in the coconut, nuts and flax seeds.
Scoop using the smallest ice-cream/cookie scoop and drop onto the parchment paper-lined cookie sheets, spacing about 1 inch apart. Bake 12 to 15 minutes, or just until the edges begin to brown. Transfer to a wire rack to cool.
Once cooled, serve and enjoy!
Notes:
To make these egg-less, use 2 chia seed eggs. Combine 2 tablespoons chia seeds with 6 tablespoons water in a small bowl and let sit for 5 minutes to allow the chia seeds to absorb the liquid. Once the liquid is absorbed, use this as the egg replacement in the recipe.