Coconut Cashew Oatmeal Cookies (Gluten-Free And Vegan) Recipe

Name: Coconut Cashew Oatmeal Cookies (Gluten-Free And Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Flaked Coconut, Toasted (use Half This Amount If You Have Shredded Coconut); 1/2 cups Old Fashioned Rolled Oats, Toasted; 1/2 cups Flour (For Gluten-free, Use Half Coconut Flour And Half Oat Flour); 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/4 teaspoons Ground Cinnamon; 1/2 cups Cashew Butter (or Other Nut Butter); 1/4 cups Dark Brown Sugar; 1/4 cups Almond Milk; 1/2 teaspoons Vanilla Extract; 1/3 cups Dried Fruit, Chopped; 1/2 cups Chopped Pecans; 1/4 cups White Chocolate Chips, If Not Vegan (optional)

Servings: persons

1/2 cups Flaked Coconut, Toasted (use Half This Amount If You Have Shredded Coconut)
1/2 cups Old Fashioned Rolled Oats, Toasted
1/2 cups Flour (For Gluten-free, Use Half Coconut Flour And Half Oat Flour)
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/4 teaspoons Ground Cinnamon
1/2 cups Cashew Butter (or Other Nut Butter)
1/4 cups Dark Brown Sugar
1/4 cups Almond Milk
1/2 teaspoons Vanilla Extract
1/3 cups Dried Fruit, Chopped
1/2 cups Chopped Pecans
1/4 cups White Chocolate Chips, If Not Vegan (optional)

1
Heat oven to 350u00b0F. Line a large baking sheet with a baking mat or parchment paper for the cookies.
2
On 2 separate rimmed baking sheets, toast coconut and oats. The coconut will take less than 5 minutes and should be watched carefully; the oats will take about 5-8 minutes. Toast both until just starting to get golden. Set aside.
3
In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
4
With an electric mixer, combine nut butter and brown sugar. Mix until smooth and light, about 2-3 minutes. Mix in almond milk and vanilla extract, scraping down the sides.
5
Turn mixer to low and add dry ingredients. Mix until just combined. Stir in oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
6
Roll cookie dough into tablespoon-sized balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
7
Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
8
Notes:
9
1. Recipe is easily doubled.
10
2. I recommend freezing the dough balls for late afternoon snacking. Just bake an extra couple minutes!

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Flaked Coconut, Toasted (use Half This Amount If You Have Shredded Coconut), 1/2 cups Old Fashioned Rolled Oats, Toasted, 1/2 cups Flour (For Gluten-free, Use Half Coconut Flour And Half Oat Flour), 1/2 teaspoons Baking Soda, and more.

Yes, Coconut Cashew Oatmeal Cookies (Gluten-Free And Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cashew Oatmeal Cookies (Gluten-Free And Vegan)

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