🌾 Oatmeal Molasses Coconut Cookies

There’s nothing like the cozy aroma of molasses and cinnamon wafting from the oven. These oatmeal molasses coconut cookies are soft, chewy, and naturally bound with gelatin. The oats give them heartiness, the coconut adds texture, and the molasses brings that old-fashioned depth of flavor.

They’re quick to make (only 20 minutes from start to finish) and perfect for pairing with coffee or a cold glass of milk. Plus, the swap to gelatin keeps them wholesome and natural.

🍪 Recipe

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

• ¼ cup unsalted butter, softened (or substitute with ¼ cup melted coconut oil)

• ½ cup granulated sugar

• ¼ cup molasses

• 1 teaspoon pure vanilla extract

• 1 large egg

• 1 cup white rice flour

• 1 teaspoon powdered gelatin (mixed into the dry ingredients)

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• 1½ cups sprouted oats

• 1 cup shredded unsweetened coconut

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, cream together the butter (or coconut oil), sugar, and molasses until smooth.

3. Beat in the vanilla extract and egg.

4. In a separate bowl, whisk together the flour, gelatin, baking soda, baking powder, salt, and cinnamon.

5. Combine the dry ingredients with the wet mixture until just blended.

6. Stir in the oats and shredded coconut until evenly incorporated.

7. Drop dough by rounded tablespoon onto the prepared baking sheet, spacing about 2 inches apart.

8. Bake for 8–10 minutes, or until the edges are golden brown.

9. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

📊 Macros (per cookie, 24 cookies total)

• Calories: 102

• Protein: 1.6 g

• Carbohydrates: 14.3 g

• Fat: 4.3 g

• Fiber: 1.5 g