There’s something so comforting about homemade cookies—especially when they’re as simple and wholesome as these oat and coconut cookies. They’re golden, crunchy, and lightly sweet, with just enough coconut to make them feel a little special. If you love recipes that don’t require fancy ingredients or hours in the kitchen, this one is going to be a keeper.
I first made these on a rainy afternoon when I wanted a quick snack without pulling out the mixer or spending too much time fussing with dough. The result? A tray of rustic cookies that disappeared faster than I expected.
Why You’ll Love These Cookies
- They’re quick and use just a handful of pantry staples.
- Perfect for tea time, an afternoon pick-me-up, or even packing into lunchboxes.
- You can keep them plain and simple—or dress them up with a drizzle of chocolate for something a little more indulgent.
Tip: If you’ve got kids around, let them help cut out the cookies. It makes the whole baking experience more fun (and messy, but in a good way).
Ingredients You’ll Need
- 250 g rolled oats
- 125 g shredded coconut
- 4 tbsp brown sugar
- 100 g sunflower oil
- 2 medium eggs
- Optional: melted chocolate for decoration
One of the things I love about this recipe is that it doesn’t rely on butter. The sunflower oil keeps the cookies light but still gives them that satisfying crunch.
Step-by-Step Instructions
- In a mixing bowl, combine the oats and shredded coconut.
- Add the brown sugar, sunflower oil, and lightly beaten eggs. Stir everything together until you have a smooth dough.
- Roll out the dough on a clean, lightly oiled surface, keeping it slightly thick for a crunchy bite.
- Use a cookie cutter or the rim of a glass to cut out your cookies. Place them on a baking tray lined with parchment paper.
- Bake at 180°C for 15–18 minutes, or until golden.
- Remove from the oven and let them cool completely—they’ll harden as they sit.
- For an optional extra: melt some chocolate in the microwave and drizzle or dip the cooled cookies. Let them set in the fridge for a few minutes.
Tip: Don’t overbake them—take them out as soon as they’re golden. They’ll crisp up as they cool, and this keeps them from getting too dry.
Storage and Serving
These cookies stay fresh for several days when stored in an airtight container. I usually keep a jar on the counter, and they never last longer than three days in my house. Pair them with a cup of coffee, a glass of cold milk, or even pack them for a picnic.
Final Thoughts
Oat and coconut cookies are the kind of recipe that proves homemade doesn’t need to be complicated. Whether you leave them plain or add that glossy drizzle of chocolate, they’re a treat worth making again and again.