Coconut Oatmeal Pecan Cookies
Try these delicious coconut oatmeal cookies with pecans and old-fashioned oats! They’re chewy and crispy, making them great for breakfast or a snack with coffee!
Ingredients
- 1 cupbutter (room temperature)
- ¼ cupbrown sugar (i used dark sugar, see notes)
- ¾ cupwhite sugar
- 2 largeeggs (room temp)
- 1 tablespoonpure vanilla extract
- 1 ¼ cupflour (or gf flour blended with xanthan gum)
- 1 teaspoonbaking soda (gf certified if needed)
- 1 teaspooncinnamon
- ½ teaspoonsalt
- 2 ½ cupsold-fashioned oats (use certified gf if needed)
- 1 cupunsweetened coconut flakes or shredded coconut (desiccated coconut)
- ½ cuppecans (chopped fine)
Directions
- 1
Preheat the oven: Set to 350°F and line a baking sheet with a baking mat or parchment paper.
- 2
Mix wet ingredients: In a large bowl, beat the butter and sugars on low until smooth and creamy (use an electric or stand mixer). Add the egg and vanilla, mixing on low until well combined.
- 3
Combine dry ingredients: In a separate bowl, whisk the dry ingredients together. Gradually add this mixture to the wet ingredients, beating on low until just combined. Stir in the pecans and coconut.
- 4
Shape the dough: Form dough balls about 2 tablespoons each. Place them on the prepared baking sheet, gently pressing down and smoothing the edges. The cookies won’t spread much, so shape them as you’d like them to look.
- 5
Bake: Bake for about 12 minutes, adjusting the time slightly based on your oven. Enjoy!