Coconut Oatmeal Pecan Cookies
Chewy coconut oatmeal cookies are made with pecans, old-fashioned oats and a creamed mixture which gives these delicious cookies chewy centers with crisp edges. The coconut in these cookies is subtle while adding an extra layer of texture and flavor. Enjoy these scrumptious coconut oatmeal cookies with freshly brewed coffee as a breakfast snack or midday treat!
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INGREDIENTS
- 1 cup butter, room temperature
- ¼ cup brown sugar, I used dark sugar, see notes
- ¾ cup white sugar
- 2 large eggs, room temp
- 1 tablespoon pure vanilla extract
- 1 ¼ cup flour, or GF flour blended with xanthan gum
- 1 teaspoon baking soda, GF certified if needed
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 ½ cups old-fashioned oats, use certified GF if needed
- 1 cup unsweetened coconut flakes or shredded coconut, desiccated coconut
- ½ cup pecans , chopped fine
INSTRUCTIONS
- Preheat the oven to 350 F.
- In a large bowl combine butter and sugars. Beat the butter mixture on a low speed with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
- In a separate large mixing bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
- Stir in pecans, and coconut. You don’t have to freeze the cookie dough as these cookies don’t spread as much. If you need to wait until baking the cookies, it is totally fine to place the dough in a freezer bag in the fridge.
- Form about 2 tablespoons sized cookie dough balls and transfer to a baking sheet lined with a baking mat or parchment paper. Slightly press down and even out the edges. These cookies will bake the same way as they are shaped, with not much spreading.
- Bake for 12 minutes (the time may vary due to different ovens).
- The cookies will have a soft center inside with a firm exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
NOTES
Sugar - Brown sugar (light or dark brown sugar) and white sugar. I used dark for a more darker and caramel flavored cookie. Coconut sugar could also be used for added coconut flavor in this oatmeal coconut cookies recipe.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 226kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 35mgSodium: 514mgPotassium: 91mgFiber: 2gSugar: 3gVitamin A: 269IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
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