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Peach and Coconut Oatmeal Cookies

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Ingredients

  • 1 1/2 cups rolled oats (GF if necessary)
  • 1 cup ground oat flour*
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup coconut palm sugar**
  • 2 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup unsweetened coconut flakes
  • 2 large, ripe peaches (chopped into small pieces)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Using a stand-mixer or electric mixer on medium speed, cream together coconut oil, applesauce and coconut palm sugar until smooth.
  3. Add in eggs and vanilla extract until well combined.
  4. In a separate bowl combine rolled oats, oat flour, baking soda and salt.
  5. Turn mixer down to low-speed and slowly add rolled oat mixture to wet batter until completely combined.
  6. Add in coconut and chopped peaches until just mixed in.
  7. Line a baking sheet with parchment or a silicone mat.
  8. Scoop out tablespoon sized balls and place 12 on sheet. Flatter each ball with palm.
  9. Bake for 12-15 minutes or until level of crispiness reached.
  10. Remove from oven and let stand on sheet for 5 mins before removing and allowing to cool completely on a wire rack.
  11. Repeat until all dough has been used.
  12. Keep in an airtight container for up to 5 days.

Notes

*To make oat flour, add rolled oats to a blender or food processor and blend until flour consistency reached. OR use regular all purpose flour.
**OR use brown sugar.