Oatmeal Coconut Cookies: Could this be cookie heaven?

A variation on Farmgirl Fare: Soft and Chewy Oatmeal Coconut Cookies

A variation on Farmgirl Fare: Soft and Chewy Oatmeal Coconut Cookies

I don’t know about you but for me oatmeal cookies have always been the cookies I WANT to love but just can’t. They are the cookies that are still left on the tray after the TollHouse cookies have been scarfed down at a party. They usually have all the appeal of the bowl of oatmeal your grandkid slid under his bed two days ago. (Don’t ask).

But these oatmeal cookies are a delight! The edges are crisp. The centers soft, chewy and moist. The flavor!!!! Even my grandson preferred these oatmeal coconut cookies over the Ghiradelli Triple Chocolate Brownies that were his other dessert option.

I made some slight changes to FarmGirl Fare’s recipe. I changed the brown sugar to coconut sugar (to lower the glycemic index a bit) and used raw sugar instead of regular granulated sugar.

Did I mention before that these cookies are fabulous tasting?. I look forward to trying some of FamGirl’s other recipes. She has some very helpful advice regarding the making of these cookies which I have eliminated here so, check out her site:


Oatmeal Coconut Cookies – makes about 3 dozen.


1 cup (2 sticks/8 ounces) salted organic butter, melted
1 cup organic coconut sugar
1/2 cup organic raw cane sugar
2 teaspoons pure vanilla extract
2 Tablespoons organic milk (or more, see note above)
2 large farm fresh eggs
1½ cups organic all-purpose wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups organic rolled oats (sometimes called old-fashioned oats; NOT instant or quick cooking oats)
1 cup unsweetened shredded coconut

Heat the oven to 350 degrees. Line a heavy duty baking sheet with unbleached parchment paper (when I bake cookies, I just use the same piece of parchment for the entire batch).

Melt the butter and place it in a large mixing bowl.

Using a large rubber spatula, stir in the coconut sugar and raw sugar. Add the vanilla, milk, and eggs and stir until well combined.

In a bowl mix  the flour, baking soda, salt, and cinnamon together. Add to the wet ingredients  and stir until blended. Stir in the oats and coconut.

Using a 1½ Tablespoon round scoop, drop the cookies onto the prepared baking sheet (12 cookies per sheet – they spread out while baking).

Bake until golden brown, about 13 to 15 minutes. Transfer the cookies to a wire cooling rack. Store in an airtight container for two to three days or freeze.

Salted Chocolate Nut Crunch Cups

salted choc nut cups

I was just getting out the Baker’s Chocolate to make some of these yummy but not bad for you treats when I remembered I promised my son-in-law the recipe. So, here it is, Bryant. This is based on a recipe found on the internet called Crunch Cups. I will include that recipe at the end. Caveat: This is pretty good but not high end gourmet stuff. But you also don’t have to feel bad about eating it as it has a minor amount of sugar in it. And that sugar has a low glycemic index number.

Salted Chocolate Nut Crunch Cups
Makes 24 minis of 12 full size

Process until not coarse but not fine:  less than 2c whole nuts of choice (pecans, cashews, macadamia, almond) about 225 gr

Stir in (no processing):
1/4c coconut
1/2c coconut oil
¼-c peanut butter or almond butter – raw almond butter is very good
2 squares 75% – 100% chocolate
2 T coconut sugar
pinch of sea salt
Add:10 drops vanilla stevia

Mix: all together in a bowl

Spoon: into paper lined mini-muffin pan*

Sprinkle: lightly with Sea Salt
Cool: in fridge or freezer
20 minutes or until solid.

*If you make them in full sized muffin tins there is no need for the paper liners. Simply insert a table knife down the side and pop them out of the pan.