Dairy-Free Oat and Coconut Cookies

    (114)
    30 min

    This cookies are quick and easy to make and taste fantastic. They are chewy, oaty and coconutty! Enjoy with a big mug of tea or coffee.


    92 people made this

    Ingredients
    Makes: 36 cookies

    • 200g plain flour
    • 1 teaspoon bicarbonate of soda
    • 3/4 teaspoon salt
    • 200g caster sugar
    • 150g dark brown soft sugar
    • 120g porridge oats
    • 35g desiccated coconut
    • 175ml vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a large bowl, stir together the flour, bicarbonate of soda, salt, caster sugar, dark brown soft sugar, oats and coconut. Make a well in the centre and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 5cm apart onto the prepared trays. Flatten slightly with a fork.
    3. Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking trays before removing to wire racks to cool completely.

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    Reviews & ratings
    Average global rating:
    (114)

    Reviews in English (108)

    Tatjana
    by
    1

    This is an okay cookie. I did enjoy the chewy texture,but I think to add more flavour to them there should be more coconut and other nuts in it.  -  05 Jan 2011

    by
    0

    just made these, after reading many other reviews i tweaked it a little....150g sugar total, 1/2 plain white flour and 1/2 wholemeal plain flour, added 1tsp baking powder. Also added a good handful of raisins to the mix. Fab worked really well.  -  23 May 2017

    0

    How much sugar!! Blimey. So I didn't want us to have a sugar high so I tweaked the recipe. I left out the caster sugar. I put in a tablespoon of honey to help bind it and about 100g of descicated coconut. I also added some raisings because my little girl loves them. I used rapeseed oil rather than sunflower oil as it was what I've got in the cupboard. They where delicious. Probably not as chewy as the original recipe!!  -  17 May 2015

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