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Oat coconut quick breakfast cookies.

Servings: 20

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sweetened shredded coconut
  • 1 cup brown sugar
  • 1 cup old-fashioned rolled oats
  • ½ cup butter melted and cooled
  • ½ teaspoon baking soda
  • 1 tablespoon honey
  • water enough to knead

Instructions

  • Preheat your oven at 350°F.
  • Mix all the dry ingredients in a bowl and the wet ones in another.
    Mix then the two bowls' contents and knead with your hands, adding water enough if needed to reach the right consistency to make balls, little big bigger than a walnut.
  • Put the cookie balls on a baking tray, keep distance between them and bake for 15-20 minutes.
  • If they don't flatten baking, when you remove them from the oven you can flatten them with a spatula but you can do this only while they're still hot.
  • Keep them into an airtight container.
    Bonus point: you can freeze the whole dough or cookie balls and bake them whenever you want freshly baked cookies.
    Just remember, if you freeze the cookie balls and put them in the oven still freezed, to keep them in the oven a little bit longer.