These Pineapple Coconut Oatmeal Cookies are a game changer!
Like, they’re actually my new favorite cookie!
I always thought that a classic chocolate chip cookie would be my favorite, but these really take the cake! Or should I say cookie? (;
Putting juicy fruits in cookies is the best decision I ever made. The pineapple chunks give this coconut and cinnamon infused oatmeal cookies a bright, juicy burst of flavor.
It’s so hard to not eat only one of these babies!
It’s also quite challenging not to devour them all right away, but I highly recommend letting them chill awhile after baking. They actually get better each day after baking!
Pineapple Coconut Oatmeal Cookies (V/GF)
Delicious enough for dessert and healthy enough for breakfast, these Pineapple Coconut Oatmeal Cookies are a game changer!
- 1 cup gluten free old-fashion oats
- 1/2 cup gluten free all purpose flour
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp coconut oil , melted
- 1 flax egg *see notes
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 3/4 cup shredded coconut (a little extra for topping *optional)
- 1/2 cup chopped pineapple (a little extra for topping *optional)
In a food processor, pulse oats about 5 times to break them down a little.
In a medium bowl, whisk together oats, both flours, baking powder, cinnamon and salt.
In a separate bowl, whisk together coconut oil, flax egg, vanilla and maple syrup. Whisk until combined.
Add dry ingredients to wet ingredients and mix until well combined. Fold in coconut and pineapple.
Cover the dough and chill in the refrigerator for 30 minutes.
Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
Drop the cookie dough into 9 rounded scoops on the baking sheet. Too with optional coconut shreds and a pineapple chunk on each cookie.
Bake for 17-19 minutes. Cool for at least 15 minutes before eating. Enjoy!!!
These keep fresh in an airtight container for up to a week. If you don't eat them all by then! (;
Notes: To make flax-egg, combined 1 tbsp of ground flaxseeds with 3 tbsp of water. Let sit for 10 minutes before use.