Pineapple Coconut Oatmeal Cookies

• Produce

  • 3 tbsp Pineapple, dried

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Agave

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat flour

• Nuts & Seeds

  • 2 tbsp Coconut, unsweetened

• Dairy

  • 2 tbsp Coconut oil or unsalted butter

• Other

  • 1 cup (100g instant (quick-cook oats (measured correctly

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (100g) instant (quick-cook) oats (measured correctly)
• ¾ cup (90g) whole wheat flour (measured correctly)
• 1 ½ tsp baking powder
• ½ tsp ground cinnamon
• 1/8 tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) agave
• 2 tbsp (10g) shredded unsweetened coconut
• 3 tbsp (30g) diced dried pineapple, divided

Directions

• In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the coconut and 2 tablespoons of diced pineapple. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
• Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Gently press the remaining diced pineapple into the tops of the cookie dough. Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Nutrition