Oatmeal, coconut and almond cookies

Pin It

This is my first time making these cookies and it will not be the last. I just made one batch as I wanted to experiment with the recipe. I think tomorrow I am making my second batch although this time around I won't flatten the cookies as much.

I think the coconut, almond and oatmeal combination is superb although I would have liked a little bit more almonds so I will bump the almond quantity to 3/4 cup instead of just 1/2 cup :-)
 

Anyhow, on another note, I think I am going to have about one more posting after this one, and then I will stop posting until my return in September. As I said before, I am leaving for TN for about 2 wks and then to Spain for 2 months :-), can't wait.....this summer is going to be a blast..........

Enjoy!!

Here you can see that the cookies turned out quite flat. We liked them like that but if you don't just don't press them down tas much with the fork or your fingers before baking :-)

Ingredients:
Yields 18 large cookies

1/3 cup olive oil + 2 tablespoons
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/2 cup sliced almonds
1 teaspoon vanilla
3/4 cup sugar
2 tablespoons honey
3-4 tablespoons organic low fat milk ( I used soy milk)

Preheat oven to 350 F. Line cookie sheets with parchment paper and set aside.

In a mixing bowl add all of the ingredients. Combine with a rubber spatula and/or using your hands to mix throughly, I use my hands towards the end :-) (You may need to add a couple more tablespoons of milk to the dough to make sure it sticks together)

Place spoonfuls of cookies 2 inches apart, as they will expand during baking, and flatten slightly with a fork or your fingers.

Bake for 12-15 minutes or until they begin to brown around the edges. Cool cookies in cookie sheets for about 5 minutes and transfer to a wire rack to cool completely.