Description

Honey oatmeal cookies offer a perfect balance of sweet and wholesome flavors, made with oats, honey, and coconut. These chewy treats are simple to make and perfect for any occasion, providing a natural sweetness and satisfying texture.

Ingredients

1 cup softened butter

1 egg

1 cup honey (creamed honey preferred)

2 teaspoons vanilla extract

1 ½ cups sweetened shredded coconut

2 cups regular flour

2 cups quick oats

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

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Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Beat the softened butter with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes. Add the egg, honey, and vanilla extract, and beat until smooth and well combined, another 1-2 minutes.
Add the shredded coconut, flour, oats, baking powder, baking soda, and salt to the wet mixture. Mix until fully incorporated and the dough is uniform.
Scoop 2 tablespoons of dough, roll into a ball, and place each ball onto the prepared baking sheet, spacing them 1 ½ inches apart. Lightly flatten each ball with your hand.
Bake for 8-12 minutes, or until the edges are lightly golden brown.
Transfer the cookies to a cooling rack. Repeat with the remaining dough.
Once cooled, store the cookies in an airtight container at room temperature for up to 7 days.

Notes

For a dairy-free version, use coconut oil instead of butter (chill the dough for 30 minutes before baking if using coconut oil).
Substitute honey with maple syrup or agave nectar; adjust sweetness to taste.
If you don’t like coconut, you can replace it with extra oats or use nuts/dried fruit.
To make these cookies gluten-free, use a 1:1 gluten-free flour blend.
For egg-free cookies, use a flax egg or mashed banana.

Prep Time: 15-20 minutes
Cook Time: 8-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg