Eggless Oats And Coconut Cookies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine the rolled oats, shredded coconut, flour, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
• STEP 4.Pour the wet ingredients into the dry ingredients and mix until well combined.
• STEP 5.Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
• STEP 6.Bake for 12-15 minutes, or until the edges are golden brown.
• STEP 7.Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 8.Store the cookies in an airtight container at room temperature for up to 1 week.

Cooking Tips

• Make sure to use rolled oats and not instant oats for the best texture.
• If you prefer a sweeter cookie, you can add a bit more maple syrup or sprinkle some sugar on top before baking.
• Feel free to add in some chopped nuts or chocolate chips for extra flavor and texture.

Storage and Serving

• These cookies can be stored in an airtight container at room temperature for up to 1 week.
• Serve them as a snack or enjoy them with a cup of tea or coffee.