These cookies are crunchy on the edges and have a flavor and chew of caramel in the center. They are SO satisfying and yummy and honestly just perfection all the way around. The recipe is super easy to make!
Ingredients
- 2 Cups Butter Salted
- 2 Cups Unsweetened Coconut Flakes
- 4 Cups Maple Sugar (Sub: Brown Sugar)
- 2 1/2 Cups Rolled Oats
- 1/2 Cup Oat Flour (Sub: Wheat Flour)
- 1 Tbs Vanilla Extract
- 2 Large Eggs
- 1 Tbs Salt
Instructions
- Preheat oven to 375
- Brown the butter
- Combine all dry ingredients
- Add the butter to dry ingredients and mix well.
- Once the badder is cool enough to touch it comfortably, add the eggs and mix well.
- Line cookie sheets with parchment paper
- Giving each cookie enough room to grow to around 3″ in diameter, place dough in 2 Tbs size dollops on parchment paper.
- Cook at 375 for 10-12 minutes. Cookies should be a golden brown on the edges and still a lighter color in the center.
- Allow to cool for 1-3 min before eating.
Tips
- Make sure to add the eggs after the badder has cooled to avoid your eggs cooking.
- After the cookies come out of the oven, I slide the parchment paper with the cookies off of the pan and directly on to my counter for cooling. This allows me to not have to wait in between cooking each pan.
- This cookie dough freezes beautifully. Place 2 Tbs amounts on a parchment covered cookie sheet and freeze. Once frozen, transfer dough balls to a zip top bag and keep in the freezer for easy, fresh cookies any time you want.
Serving Suggestions
- Crumble them on top of ice-cream
- They are perfect to pair with coffee or tea
- Drizzle with chocolate if you love caramel and chocolate together.
