Old-Fashioned Coconut Oatmeal Cookies (vegan option)

Desserts & Baking, Holiday Dishes, Vegan

Old-Fashioned Coconut Cookies ... with a vegan option

My mom used to make these coconut oatmeal cookies for an after school treat for my brother Terry and me.  I modified the recipe to reduce the sugar, and even created a vegan version that I am rather proud of (soooo good!).

These old-fashioned cookies were always one of my favourite things that my sweet mom made, and I just stumbled upon the recipe in my own little cookbook that I made for myself when I was a kid! I did a poll on Instagram to get people to weigh-in on which recipe they would prefer, the original or vegan version. The majority voted for the one made with coconut oil both at home and on Instagram stories (so this is the vegan version I went with), but since I’m a bit nostalgic these days I figured why not include both the regular version AND the ‘veganized’ one!

Old-Fashioned Coconut Cookies ... with a vegan option

Old-Fashioned Coconut Cookies ... with a vegan option

Old-Fashioned Coconut Cookies ... with a vegan option

These cookies are simple to make with a perfectly chewy inside but crisp exterior.  They taste like ‘home’, make your place smell delicious, and will disappear off of your cookie platter in no time!  I mean, you may even get a thank you note from Santa this year;)

I would LOVE to hear if you make these, and if so, which version you do end up making!  I’m still diving back and forth between the two batches to decide…. it’s a toss up.  Maybe just one more cookie and I’ll have it nailed down lol.

Happy Baking!

xo

 

Old-Fashioned Coconut Cookies ... with a vegan option
5 from 10 votes
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Old-Fashioned Coconut Oatmeal Cookies

A slightly revised recipe from my mom's collection that was handed down through the generations, this is a tried and true simple coconut oatmeal cookie, perfectly chewy but crisp on the edges with a delicate coconut flavour that is a guaranteed crowd pleaser!  

Servings 24 cookies

Ingredients

  • 1 cup butter (or vegan butter)
  • 1/2 cup sugar (or coconut sugar)
  • 1/2 cup lightly packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup shredded sweetened coconut
  • 1 1/2 cups flour
  • 1 1/2 cups quick oats (I used Quaker)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

  2. Meanwhile, using an electric mixer on medium-high, beat the butter with the sugar and brown sugar until light and fluffy, around 1-2 minutes. Add the egg and vanilla and beat again to combine. Add the remaining ingredients and beat again until well combined and the mixture sticks together, around 1 minute.

  3. Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced on the prepared baking sheet (you will need to do this in steps as not all will fit on the same sheet). Press down lightly with your hands to slightly flatten the cookies. Bake until lightly golden brown around the edges, 8-10 minutes. Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining dough.

Old-Fashioned Coconut Cookies ... with a vegan option
5 from 10 votes
Print

Vegan Coconut Cookies

An old-fashioned coconut cookie from my Mom's recipe collection is overhauled to make it vegan  and LOADED with coconut flavours ... with zero compromise!

Servings 24 cookies

Ingredients

  • 1/4 cup milled (or ground) flax seeds
  • 1/2 cup water
  • 1 cup virgin coconut oil
  • 1/2 cup coconut sugar
  • 1/2 cup lightly packed dark brown sugar
  • 1 teaspoon vanilla
  • 1 cup sweetened shredded coconut
  • 1 1/2 cups quick rolled oats (I used Quaker)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 375F and line a baking sheet with parchment paper.

  2. Combine the flax seeds and water together in a small bowl and set aside to thicken for 5-10 minutes.

  3. Meanwhile, using an electric mixer on medium-high, beat the coconut oil with the coconut sugar and brown sugar for 1 minute.  Add the flax mixture and vanilla and beat again to combine. Add the remaining ingredients and beat again until well combined and the mixture sticks together, 1-2 minutes.

  4. Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced on the prepared baking sheet (you will need to do this in steps as not all will fit on the same sheet).  Press down lightly with your hands to slightly flatten the cookies.  Bake until lightly golden brown around the edges, 7-9 minutes.  Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining dough.

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25 Comments on “Old-Fashioned Coconut Oatmeal Cookies (vegan option)”

  1. Tara Hoyle


    Holy crap Tori these are incredible!!! And that’s coming from someone who normally hates coconut 🥥 ! I made the regular recipe and they were amazingggg. Going to be a regular in our house. Guess I better add shredded coconut to my pantry list! Never would have thought…so glad you decided to post this recipe!! Thank you!

    1. Tori Wesszer

      Hi Ashton, I would just use gluten free oats, coconut and then would sub the regular flour for a 1:1 blend or oat flour. I haven’t tried it but I think it should work.

  2. Linda


    I’m so glad I spotted this recipe today. I immediately knew I had to bake these so I did that tonight and they turn out amazing! I made the non vegan ones but did half butter and half coconut oil and also I didn’t have quite enough oats so I subbed in a quarter cup of flax and I used a bit less sugar than called for. I use unsweetened coconut and I still found them plenty sweet. Thank you for this wonderful recipe!

  3. Lorie


    Was going to make your banana cake recipe but then I saw these…Just made them and a pot of coffee! They’re delicious!! Thanks for the recipe Tori!! ☺️

  4. Janice Thomson

    Hi Tori, just made the original ones and they are delicious. I used up my unsweetened flaked coconut from the valentines hearts and they turned out great. Sweet enough for me !
    Janice

  5. Danielle


    Absolutely delicious! We try to be vegan where ever possible and miss nothing with this vegan version. My family of 4 fought over the last cookie.

  6. Ally


    These were a HUGE hit for Christmas, and I just made these little gems again with some mini eggs on top for Easter… SO GOOD!!

  7. Alanna

    Just made these this afternoon and they are delicious. A new fave (along with your fluffy vegan pancakes)! Next up to try are the coconut black bean brownies!

  8. Liette Comeau Breau


    Hi Tori,
    Just made the original recipe this afternoon. So quick and easy. They were a big hit with my family. My two grandchildren love them. It’s a keeper. Thank you for sharing.

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