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Coconut Oatmeal Whole Wheat Cookies

  • Yield: 2 1/2 dozen small cookies 1x


A riff off the popular anzac biscuit from Australia.


  • 1/2 c. (1 stick) unsalted butter
  • 1 1/4 c. whole wheat flour
  • 1 c. unsweetened coconut, finely shredded
  • 1 c. rolled oats
  • 1/2 tsp. baking soda
  • dash of sea salt
  • 3/4 c. brown sugar
  • 2 tbsp. real maple syrup
  • 1 tbsp. honey
  • 1 large egg


  1. Preheat the oven to 325 degrees. Line pan with parchment paper or Silpat.
  2. Place butter in a medium saucepan and cook until melted. Allow to cool.
  3. Meanwhile, stir together flour, coconut, oats, baking soda, and salt.
  4. Add sugar, maple syrup, honey, and eggs into the butter. Mix until well combined.
  5. Pour flour mixture into butter mixture and stir until combined.
  6. Using a tablespoon or .5 oz. spring release scoop, place dough on pan. Bake for 10-12 minutes. Allow to cool on pan for 5 minutes before removing. Store in an airtight container for up to a week.
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