If you substitute coconut flour with desiccated coconut, the coconut oil will leave the batter and pool on the baking tray resulting in a strange texture for the cookies. This recipe requires coconut flour, not desiccated coconut. The difference between coconut flour versus desiccated coconut is its fat content.Ĭoconut flour is a very finely ground coconut powder with its fat removed.ĭesiccated coconut has all the coconut oil intact. I wanted these cookies to have some structure, yet be softer to chew, so I used rolled oats. Since they have a softer, mushier texture, they may not be suitable for this recipe. Quick Oats are oat groats that have been cut into smaller pieces and then steamed and rolled. They are milder in flavor and have a softer texture. Rolled oats or old-fashioned oats are oat groats that have been steamed and then rolled into flakes. If you prefer chewy oatmeal cookies, then I recommend using steel-cut oats. Steel-cut oats are coarser than rolled oats and will result in a chewier cookie. Some Notes About Ingredients Steel Cut vs Rolled Oats It is always nicer to have natural vanilla extract, however, you can use flavoring as well. You can use table salt or Himalayan salt. This recipe needs just a little baking soda. Cold eggs straight from the refrigerator will make the softened butter solidify and difficult to cream.
Make sure the eggs are also at room temperature. Please note that xylitol can be toxic to some pets, so it is best avoided if you are around pets. You can also use light brown sugar.įor fewer carbs, you can substitute sugar with sweeteners like Erythritol, Xylitol, or our favorite blend. You can substitute white sugar with coconut sugar to boost the coconut flavor. I have used regular granulated white sugar for this recipe. You can also microwave the butter to soften it, although do not melt it. For vegan cookies, substitute butter with plant-based butter or coconut oil. Butterīring butter to room temperature so it becomes easier to cream with other ingredients. Coconut flourĬoconut flour is a good source of fiber, low in carbs, and gluten-free. For this reason, I recommend using certified gluten-free oats if you are sensitive to gluten. Although oats are naturally gluten-free, they can be contaminated with gluten during the manufacturing process. High in fiber, and packed with vitamins and minerals, oats give a lovely chewy texture to these cookies.
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