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Crispy coconut oat cookies displayed on a plate, highlighting the 4 ingredient recipe.

Crispy Coconut Oat Cookies

These simple, four-ingredient cookies are crispy at the edges and slightly tender in the center, perfect for lunchboxes or a quick snack.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup shredded coconut (unsweetened or sweetened) Shredded or desiccated coconut works; toasted coconut adds extra nuttiness.
  • 1 cup rolled oats (old-fashioned) Use old-fashioned oats for best texture; quick oats will make a softer cookie.
  • 1/4 cup honey or maple syrup Honey gives a floral, sticky finish; maple syrup is fully vegan.
  • 1/4 cup coconut oil, melted Neutral oil works as a substitute, but coconut enhances the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Gently melt the coconut oil until it’s liquid but not hot.
  3. In a medium bowl, combine the shredded coconut and rolled oats.
  4. Add the honey or maple syrup and the melted coconut oil to the dry mix.
  5. Stir until everything is evenly coated and the mixture holds together when pressed.
Baking
  1. Use a tablespoon or cookie scoop to drop mounds of the mixture onto the prepared sheet.
  2. Flatten each mound to about 1/2-inch thick.
  3. Bake for 10–12 minutes until the edges are golden and centers remain slightly soft.
  4. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 3–4 days at room temperature; refrigerate for up to 7–10 days if warm, or freeze for up to 2 months.