These gingered coconut oatmeal cookies are great for breakfast or as a snack and can be made gluten-free (see recipe notes). They are soft, chewy, and not too sweet and the crystallized ginger adds a nice spin to the classic oatmeal cookies.
Lately, the person who impressed me the most is my mom. I am in a long-distance relationship with my family and it sucks but video calling on skype is a great help. We are spending many hours talking and drinking tea or wine together. For a long time, every single call started with “I can’t hear you Mama” while she had been searching for how to turn on her microphone. Needless to say, she had some difficulties and I had to be very patient which is not my thing. Finally, her crappy notebook died and we talked her into getting an iPad. Phew! What a relief on both counts. Surprisingly this little tablet is sticking to her hand like a sixth finger. My mom never was one of those geeks (we have that in common) and she only used her notebook for skype. But suddenly she has her own email address, buys books online, and added me as a friend on facebook. She learns fast and it is only a matter of time before she will find out how google translator works and she will read my little food blog. It is high time to post one of her recipes before I get caught by her. I “borrowed” this one on my last visit. I use to have a batch of cookies around in case of… well I need one and besides cantuccini, this is one of my favorite.
Gingered coconut oatmeal cookies might never win a beauty contest but you know: true beauty comes from within. Packed with fiber from whole wheat flour and oatmeal they are not the worst choice for a treat. Crystallized ginger pieces provide a little zing and it seems unpredictable how spicy the next bite will be or not at all. After all the dough is whipped up on a whim and never let me down.
- 150 g / 10 ½ tablespoons unsalted butter, softened
- 150 g / ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 180 g / 1 ½ cups whole wheat flour
- 100g / 1 cup old fashioned oatmeal
- 100 g / 3.5 oz. crystallized ginger, cut into small pieces
- 80 g / ¾ cup unsweetened shredded coconut
- ½ teaspoon ground ginger
- grated zest from ½ lemon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Preheat your oven to 175 C / 350 F and grease or line your baking sheet.
- In a medium bowl combine flour, oats, ginger, coconut, ground ginger, baking powder and salt and stir well.
- In a large bowl or stand mixer with a paddle attachment add butter, sugar, eggs, and vanilla extract and mix well until creamy.
- Add flour mixture to butter mixture and mix just until well combined.
- Using a cookie scoop (1 tablespoon) or a tablespoon, scoop little balls on your baking sheet. Flatten those balls with a fork or the bottom of a glass and bake 12 to 15 minutes.
- Let cool completely before storing.
120 g / ¾ cup brown rice flour
30 g / 3 tablespoons corn starch
½ teaspoon xantham gum