Egg-Free Oatmeal, Walnut, and Coconut Cookies

Name: Egg-Free Oatmeal, Walnut, and Coconut Cookies
Total time: 1800 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1 2/3 cups flour (about 200 grams, cake flour or all-purpose); 2 cups quick oats or mixed cereal flakes (about 200 grams); 9 tablespoons softened butter (about 125 grams); 1 1/2 cups shredded coconut (about 125 grams); 1/3 cup milk (about 100 ml, or as needed); 1/3 cup sugar (about 70 grams, or honey); 2 tablespoons honey; 15 walnuts (about 3.5 ounces/100 grams shelled walnuts); 1/2 teaspoon baking soda

MariCruzM @MariCruzM

Madrid (España)

I love these cookies. You can make them with whole wheat flour or add chocolate, raisins, orange zest, and more. Since I ran out of rolled oats, I added the remaining weight with Fitness-type cereal or other whole grain cereal flakes. The crunch from these cereals turned out great in the cookies.

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Ingredients

30 minutes

Serves 6 servings

1 2/3 cupsflour (about 200 grams, cake flour or all-purpose)
2 cupsquick oats or mixed cereal flakes (about 200 grams)
9 tablespoonssoftened butter (about 125 grams)
1 1/2 cupsshredded coconut (about 125 grams)
1/3 cupmilk (about 100 ml, or as needed)
1/3 cupsugar (about 70 grams, or honey)
2 tablespoonshoney
15walnuts (about 3.5 ounces/100 grams shelled walnuts)
1/2 teaspoonbaking soda

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Steps

30 minutes

1

Shell the walnuts for extra freshness and flavor. You can leave them whole or chop them if you prefer.
2

Use cake flour (self-rising) or all-purpose flour. You can use any cereal flakes you like. I used quick oats and, since I didn’t have enough, added whole wheat cereal flakes. The result was delicious!
3

In a bowl, mix all the ingredients together with the softened butter, except for the milk. Gradually add the milk, just enough to make a manageable dough. If you like honey, you can replace the sugar in the recipe with honey.
4

Shape the dough into balls with your hands (keep some flour nearby if the dough is sticky), flatten them, and place them on a baking sheet lined with parchment paper. I made 26 cookies, arranged on two baking sheets, using oven rack positions 2 and 4.
5

Bake at 350°F (175°C) for about 20 minutes. Watch the upper tray, as it bakes faster—remove it so the cookies don’t over-brown. Finish baking the lower tray by moving it up until the cookies are golden. These cookies are amazing!