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Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle

Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle

Delight in these Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle, balancing crunch and chewiness perfectly.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Softened for easier blending
  • 1 cup Brown Sugar Coconut sugar can deepen flavor
  • 1 teaspoon Vanilla Extract Synthetic vanilla is fine if pure is unavailable
  • 1 teaspoon Almond Extract Optional or can substitute with more vanilla
  • 1 cup All-Purpose Flour Swap for gluten-free flour if needed
  • 1/2 teaspoon Salt Balances sweetness
  • 2 cups Rolled Oats Provides texture and a hearty quality
For the Toasted Coconut
  • 1 cup Flaked Unsweetened Coconut Lightly toast before adding
For the Drizzle
  • 1 cup Chocolate Melt with a teaspoon of coconut oil for extra smoothness

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Spatula
  • measuring cups
  • Teaspoon
  • wire rack

Method
 

Steps to Prepare Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat or parchment paper.
  2. Toast the flaked unsweetened coconut in a dry pan over medium heat, stirring until golden brown and fragrant, about 2-3 minutes.
  3. In a medium bowl, combine softened unsalted butter, brown sugar, vanilla extract, almond extract, all-purpose flour, and salt until smooth.
  4. Gently stir in the rolled oats and toasted coconut until just combined.
  5. Scoop packed dough onto the prepared baking sheet, leaving 2 inches between each scoop; press each scoop slightly.
  6. Bake for 10-12 minutes or until the edges are golden brown. Check for doneness at about 7 minutes.
  7. Allow cookies to cool on the baking mat for a few minutes before transferring to a wire rack.
  8. Optional: Melt chocolate with coconut oil and drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 20mgFiber: 1gSugar: 6gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer freshness, refrigerate up to two weeks or freeze for up to two months.

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