Coconut Oatmeal Lace

Another oatmeal cookie recipe from “Ancient Heritage Cookies.”

When I first made these cookies, I included chocolate chips in the recipe, however I found that this recipe is great with just oats, almonds, and coconut. My testers call these crispy, lacy cookies “crunchtastic.” Be sure to toast the almonds, and chill the dough overnight to hydrate the oats. They are hands-down great!!

Coconut Oatmeal Lace
Makes about 60 cookies
Chilling Time: 4 hours or overnight

3/4 cup old-fashioned rolled oats (68 grams)
1/2 cup spelt flour (60 grams)
1/4 cup almond flour (28 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, room temperature (113 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup packed dark brown sugar (110 grams)
1 large egg, room temperature
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/3 cup toasted whole almonds, chopped (53 grams)
1/3 cup shredded sweetened coconut, coarsely chopped (40 grams)

In a medium bowl, whisk together oatmeal, flours, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer, with speed set to high, beat the butter and sugars 1 to 2 minutes, until light and creamy. Add the egg. Beat 1 to 2 minutes, until fluffy. Add milk and extracts. Beat until thoroughly incorporated. Set the mixer speed to low. Gradually add the flour mixture, until just incorporated. Stir in almonds and coconut. Chill 4 hours or overnight, to hydrate the oats.

Preheat the oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.

Using a small cookie scoop, such as #100, form 1 3/4 teaspoons of dough into 3/4-inch balls. Place on prepared sheets, spacing about 2 1/2 inches apart. Don’t crowd the cookies as they will spread considerably while baking. Bake for 8 to 10 minutes, until golden brown. Monitor them carefully in the final 1 to 2 minutes, as they will crisp quickly. Cool for 1 minute on cookie sheet. Transfer cookies, still on parchment, to a wire rack to cool completely.

Store cookies in an airtight container, at room temperature, between layers of wax paper or parchment, for up to 1 week.

Baker’s Note: In a 350°F/180°C/Gas Mark 4 oven, toast almonds 5 to 7 minutes, until fragrant.