Description
These thin and crispy oatmeal cookies are a delightful treat with a hint of almond extract and toasted coconut. Perfect for a quick snack or to satisfy your sweet cravings.
Ingredients
Units
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For the Cookies:
- 4 tbsp Unsalted butter, softened/room temp
- 3 tbsp Brown Sugar
- 1 tsp Vanilla
- 2 tbsp All-Purpose Flour
- 1/8 tsp Almond Extract (optional)
- 1/2 cup Flaked Unsweetened Coconut, lightly toasted
- 1/4 tsp Salt
- 2/3 cup Rolled Oats
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
- Toast Coconut: In a pan, toast coconut flakes until lightly browned and fragrant.
- Mix Ingredients: In a bowl, combine butter, brown sugar, vanilla, almond extract, flour, salt, oats, and coconut.
- Form Cookies: Drop spoonfuls of dough onto the baking sheet, flatten slightly with fingers.
- Bake: Bake at 350°F for 10-12 minutes until edges are golden brown.
- Cool: Let cool on the baking sheet before transferring to a rack to cool completely.
Notes
- You can add chopped nuts or dried fruits for extra texture and flavor.
- Make sure the coconut is not burnt while toasting.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
