Ingredients
Scale
- 1 cup softened butter
- 1 cup honey
- 1 egg
- 2 cups quick oats
- 1 1/2 cups sweetened shredded coconut
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and honey until smooth.
- Add the egg and vanilla extract to the mixture and beat until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, shredded coconut, and quick oats.
- Gradually mix the dry ingredients into the wet mixture until just combined—avoid over-mixing.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet with space in between each cookie.
- Bake for about 8 minutes or until lightly golden around the edges; keep an eye on them to prevent over-baking.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg