These cookies are great. They are very chewy and moist, and as far as cookies go, I’d say they’re pretty healthy.

I really recommend using the whole sugar if you have it on hand as it gives the cookies a bit of a caramel-like taste. But if you don’t, regular brown sugar will work.

You can use dried coconut chips, flakes, or even shreds with this recipe. I used the chips and no walnuts. And just in case you were wondering, no, I have not tried using all coconut flour for this recipe.

Please pass the milk. The cookies need to be dunked.

That is all.



Triple Coconut Oatmeal Cookies

Triple Coconut Oatmeal Cookies recipe photo
Triple Coconut Oatmeal Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 3 dozen cookies
Preparation Time: 15 minutes

Preheat oven to 350 degrees F.

Combine brown rice syrup, sugar, butter, coconut oil, egg, and vanilla and beat until fluffy.

In a separate bowl, mix flours, baking soda, and salt. Add to wet mixture and stir well. Stir in oats, walnuts and coconut.

Drop by (serving) teaspoons or a cookie scoop onto greased baking sheets. Bake in preheated oven for 10-15 minutes (edges should be golden brown). Cool for a couple minutes on the cookie sheet before removing.

Recipe submitted by Gail, Alpharetta, GA

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