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Salted Coconut Oatmeal Cookies

The cookies themselves are chewy, sweet {with a bit of salty} and comforting with the nubby oatmeal texture and that bit of coconut flavor. 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: The Kitchen Prep


  • 1 stick butter
  • ¼ cup coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup Bob's Red Mill Coconut Sugar
  • ½ cup brown sugar
  • 1 cup flour {gluten free if desired}
  • ¾ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 1 teaspoon sea salt
  • 2 cups Bob's Red Mill Gluten Free Rolled Oats
  • ¼ cup +2 tablespoons unsweetened finely shredded coconut
  • See Notes for Parfait Recipe


  • Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer, beat butter and coconut oil together until relatively smooth. Add egg and vanilla and beat until fully incorporated.
  • Sprinkle in coconut sugar and brown sugar and beat until smooth.
  • Meanwhile, whisk together flour, baking soda, cinnamon, salt, oats and coconut.
  • With the mixer on low speed, slowly add the dry mixture and mix until fully incorporated. Don't over mix the dough, just make sure that there are no patches of dry ingredients left.
  • Using a cookie scoop or a tablespoon measure, scoop dough onto prepared cookie sheet leaving about 2-3 inches between cookies. {I like to make these cookies with a double scoop of dough, resulting in large, chewy cookies.}
  • Bake for 10-12 minutes or until the edges are lightly browned and the middle is just set.
  • Remove from oven and allow to cool on cookie sheet for about 5 minutes until they set up so they are easier to move to a cooling rack.


For chewy cookies, bake as directed. For crispier cookies, bake 1-2 minutes longer.
You can also make these "standard" cookie-sized simply by using one scoop of dough as opposed to two. {But why would you want to??} You may need to reduce the baking time by a minute or two, just check for browned edges and set middles.
To make a parfait dessert: Crumble one cookie into the bottom of a small container and press down lightly. Top with a few tablespoons of Stonyfield Greek Yogurt. Top with chopped fruit of your liking.