Chances are you’ve got that one cookie recipe your grandmother taught you memorized down to the last teaspoon. If you’re looking to bake outside of your comfort zone, you’ve got to try these delicious and dairy free Oatmeal Coconut cookies from Kate at ¡Hola! Jalapeño. She uses extra-virgin coconut oil instead of butter, but claims you can easily switch your fats for a more savory cookie. Even cooler, with a few minor changes, this recipe can be adapted to yield a chocolate chip version, a peanut butter version, or whatever else you have on hand. Makes 3 dozen.


1 c unsweetened flaked coconut
2 1/4 c all-purpose flour
1/2 tsp baking soda
3/4 tsp kosher salt
1 c extra-virgin coconut oil
1/2 c granulated sugar
3/4 c packed light brown sugar
2 tsp vanilla extract
2 large eggs, room temperature
2 c old fashioned oats
1 tbsp finely grated lime zest

1. Heat oven to 350°F. Spread coconut in an even layer in a large frying pan and toast in the oven until golden and fragrant, about 5 minutes. (Stir the coconut every so often as it is toasting so all pieces get an evenly browned.)

2. Combine flour, baking soda, and salt in a large bowl and whisk together. Combine coconut oil and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 5 minutes. Add vanilla and eggs and continue beating until fluffy again (the coconut oil will sieze up when the eggs are added, just keep beating until it gets smooth and fluffy). Add flour mixture, oats, and lime zest and beat until thoroughly combined.

3. Drop dough by in 2-tablespoon-sized balls about 2-inches apart on parchment-lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12-14 minutes, rotating the baking sheets halfway through baking. Let cool on the baking sheets for a couple of minutes, then transfer to wire racks to cool. Repeat with the remaining dough.

recipe and photo courtesy of Kate at ¡Hola! Jalapeño