Get ready to tantalize your taste buds with a cookie recipe that's about to revolutionize your snack game! 🍪 Imagine a delightful fusion of tropical kumquats, creamy coconut, and hearty oats that will transport your senses to a paradise of flavor. These Kumquat Coconut Oatmeal Cookies aren't just another ordinary treat – they're a vegan masterpiece that proves healthy eating can be absolutely delicious. Whether you're a health-conscious foodie or just looking to impress your friends with a unique twist on classic cookies, this recipe is your golden ticket to culinary excitement!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1/2 cup kumquats, chopped
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the rolled oats, almond flour, shredded coconut, baking soda, and salt. Stir the dry ingredients together until well mixed.
- In a separate bowl, mix the melted coconut oil and maple syrup until they are well combined. Ensure the coconut oil is not too hot, as this can affect the texture of the cookies.
- Add the chopped kumquats to the wet mixture and stir gently to incorporate them evenly.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix everything together until just combined. Be careful not to overmix; the dough should be slightly sticky but hold together.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Flatten each cookie slightly with the back of the spoon or your fingers, as they won’t spread much during baking.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Kumquat Coconut Oatmeal Cookies as a delicious vegan treat, perfect for snacking or sharing!
Tips
- Kumquat Pro Tip: When chopping kumquats, make sure to remove any seeds and chop them finely to distribute the bright, citrusy flavor evenly throughout the cookies.
- Texture Matters: Don't overmix the dough! Mix just until the ingredients are combined to keep the cookies tender and crumbly.
- Coconut Oil Hack: Let the melted coconut oil cool slightly before mixing to prevent any potential separation in the dough.
- Baking Precision: Keep an eye on the cookies during the last few minutes of baking. The golden-brown edges are your key to perfectly cooked cookies.
- Storage Secret: Store these cookies in an airtight container at room temperature for up to 5 days, or freeze for up to a month for a make-ahead treat.
- Customization Tip: Feel free to add a sprinkle of extra shredded coconut on top before baking for an extra tropical touch!
- Cooling is Crucial: Allow the cookies to cool completely on the wire rack to achieve the perfect texture and prevent crumbling.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
