Made with freshly-grated orange zest, these oatmeal cookies are first rate. They make a very nice treat for those with dairy-sensitivities.
Cold-pressed coconut oil is so hard at room temperature that it can be difficult to work with. To make this recipe, you will need to heat it just a bit until it reaches a liquid state.
A #40 cookie scoop is about 1.5 tablespoons and should yield about 4 dozen cookies. While they don’t need to be flattened before baking, you should press them down a bit to make a disc of even thickness.
- Preparation Time
30 minutes - Baking Time
12-14 minutes - Serves
Dozens - Difficulty
Easy
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1 cup white (granulated) sugar
- 1/2 brown sugar, packed
- 2 large eggs
- 1 cup coconut oil, melted
- 2 tablespoons orange juice
- 3-4 teaspoons orange zest
Final Addition
- 3 cups quick oats
Instructions
- If your coconut oil is solid, you will need to melt it. Use a heavy-gauge saucepan and place over very low heat – just long enough to liquefy the oil.
- Using a fine grater, zest 3-4 teaspoons of orange rind. 2 large oranges should do it.
- Now juice the oranges and set aside.
- Combine dry ingredients in mixing bowl.
- Separately, combine white and brown sugar, and beat in 1 egg with a hand-mixer. Once sufficiently creamed, beat in the second egg.
- Add coconut oil and beat until mixed.
- Add your orange zest and 2 tablespoons of orange juice. Beat in.
- Using a spoon or a Danish dough whisk, begin adding your dry ingredients into your wet ingredients. Don’t dump it all in at once.
- Now mix in your quick oats.
- Scoop onto a greased cookie sheet and bake for 12-14 minutes in 350° oven. Rotate cookie sheet after 6 or 7 minutes.
Note on Baking Sheets
These cookies do not burn as quickly as some. If you are using a heavy-gauge baking sheet, such as those from Nordic Ware, you may need to lower your oven rack in order to brown the bottoms.
