These simple little thin crispy oatmeal cookies are crunchy, light, and super snackable. Dotted with hints of toasted coconut and drizzled with a little chocolate, they make the tastiest little sweet oatmeal crisps. They are so yummy and simple to make with few ingredients. You’ll find these crispy coconut oatmeal cookie thins tend to disappear quite fast…
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They are great for munching alongside a little coffee or dipping in a little hot tea! I actually love crumbling them over desserts!
Easy Crispy Oatmeal Coconut Cookies
These super thin and crispy lace style oatmeal cookies are perfect for dunking right into a scoop of your favorite ice cream or crumbling over a fruit dessert!
Make Toasted Coconut Thin Crispy Oatmeal cookies
It goes perfect with a scoop of my favorite mint chip ice cream, but I actually also use these tasty oatmeal cookies in this awesome grilled peach dessert as well!
They make a stunning garnish and the hint of coconut brings a sweet and nutty taste to these crispy cookies…
A little vanilla and almond extract punch up the flavors a bit too and turn these into the tastiest little crispy bites. It just doesn’t get any easier than these simple light and thin crispy rounds.
Lightly toast some coconut Flakes For the Crispy Oatmeal Cookies
To start off, you’ll want to just gently toast some coconut flakes in the pan. This way you’ll have it ready to go when it’s time toss a little coconut into the batter… I just toasted mine on the stove in a non-stick pan and it turned golden brown within minutes…it happens really fast so stay right in front of the stove. Remove the coconut flakes from the pan when they just start to turn golden and lightly fragrant.
Mix the oatmeal cookie batter
In a medium bowl, combine butter, sugar, vanilla, (optionally almond extract), flour, and salt. Stir until smooth and combined and then add in rolled oats and toasted coconut flakes. Mix just enough to combine and that’s it. It is incredibly simple to mix up.
scoop up The batter and Form Thin Crispy oatmeal cookies For baking
With a teaspoon or tablespoon, drop pressed/packed scoops of the dough onto lined baking sheet. Drop scoops leaving space in between, about 2 inches apart, then lightly press them down a bit with your fingers to flatten. They will thin out further in the oven as they bake.
bake Crispy Coconut Oatmeal Cookies Until golden crispy edges form
Bake in a 350° degree oven for 10 to 12 minutes or until golden brown edges have clearly formed around the cookie. The easiest way to do this is by lining your baking sheet with a silicone baking mat. Nothing sticks and it takes all the fuss out of grabbing your cookies and transferring them. These are my favorite mats and I have used them over and over again! For baking and roasting, I use these Nordic Ware baking sheets that never fail for cookies or sheet pan dinners.
If your oven is slightly faster, check at 7 minutes. Let cool on the baking mat for a few minutes and then transfer them to a rack to finish cooling.
let The Toasted coconut oatmeal cookies cool
Use a very thin spatula to pick them up when transferring. They are thin and delicate when they are just out of the oven so you want to give the cookies a minute to rest before moving them around.
drizzle crispy oatmeal cookies with chocolate & coconut if desired
Optionally, you can drizzle our thin crispy oatmeal cookies with a little silky chocolate for an extra delicious touch! If you do, melt about 1/2 a cup or so of chocolate chips in a microwave safe bowl.
Add about 1 tsp of coconut oil to the bowl as well and melt in 15 or 20 second intervals stirring in between. I looooove to do this same thing with these chocolate-covered strawberries too!
When you stir and everything is silky smooth, dip your spoon in and drizzle the cookies in a quick zig zag motion to give them a tasty chocolate finish! Top off with a few more coconut flakes while the chocolate is still wet. Let cool completely and enjoy!
serve thin crisp cookies with coffee, tea, or top off desserts
Serve these crispy coconut oatmeal cookie thins with a little coffee or tea, crumble over fruity desserts or dunk ’em in a scoop of ice cream! These irresistibly and easy oatmeal coconut crisps are simply addictive. One is never enough…
Thin Crispy Oatmeal Cookies with Toasted Coconut and Chocolate Drizzle
Equipment
Ingredients
- 4 tbsp Unsalted butter - softened/room temp
- 3 tbsp Brown Sugar
- 1 tsp Vanilla
- 2 tbsp All Purpose Flour
- 1/8 tsp Almond Extract - optional, but I highly recommend. Just a hint gives everything a lovely and delicious flavor.
- 1/2 Cup Flaked Unsweetened Coconut - lightly toasted in a pan before adding
- 1/4 tsp Salt
- 2/3 cup Rolled Oats
Instructions
- Pre-heat your oven to 350°F degrees and line a cookie sheet with a silicone baking mat, if available. If not, line your sheets with parchment paper.
- In a wide pan over medium heat, lightly toast your coconut flakes, gently stirring/tossing to brown. Coconut is toasted when it becomes lightly fragrant and takes on hints of brown coloring. About 2 to 3 minutes.
- In a medium mixing bowl, combine softened butter, brown sugar, vanilla, almond extract, flour, and salt. Stir until smooth and combined and then add in rolled oats and toasted coconut flakes. Mix just enough to combine.
- With a teaspoon or tablespoon, drop pressed/packed scoops of the dough onto lined baking sheet. Drop scoops leaving space in between, about 2 inches apart, then lightly press them down a bit with your fingers to flatten. They will thin out better as they bake.
- Bake in a 350° degree oven for 10 to 12 minutes or until golden brown edges have clearly formed around the cookie. If your oven is slightly faster, check at 7 minutes. Let cool on the baking mat for a few minutes and then transfer to a rack to finish cooling.
Notes
- If you use a teaspoon you’ll get small little bite size crisps. (They don’t spread too much.) – makes about 20 to 25 small bite size.
- If you use the tablespoon you’ll get larger, wider crisps. Â – makes about 10 to 12 large flats.
- Remember to flatten them lightly with your finger tips to help them along in the oven.
Just made these and they are delicious!
I’ve added this recipe to my tried and true list
Hi Dee,
Thanks so much for letting me know! I’m so happy that you were able to make them and enjoy them!
Can these be frozen?
Dear Bobbi,
Thanks for your question! Sure, after baking, be sure to let cookies (and their toppings) set and cool completely. Place in a freezer safe bag in single layers to help prevent cracking and breaking. Freeze and consume within 2 months. To serve, take cookies back out in advance and let come to back to room temperature. Enjoy!
Have you tried these with Gluten Free flour?
No, but it’s on my list now! Will try these with gluten free flour and see how they come out and maybe update the post with added info!
Thank you for asking!!