I am a cookie fanatic. I truly believe a good cookie can turn a sour day into a sweet one in so many ways. I love cookies with texture, which is why the oats and shredded coconut are so wonderful. Lemon, ginger and honey provide for a very adult-like cookie. Using fresh ginger is key! If you don’t have any, just omit. You could always add fresh lavender or rosemary for an equally sophisticated treat.
The recipe is adapted from Melissa d’Arabian’s “Ginger Lemon Oatmeal Cookies.” I just used less sugar, substituted the brown sugar with honey and added coconut and left out the nuts. If I do say so myself, these are delish!
- 1/2 cup (1 stick) unsalted butter at room temperature (if your butter is cold and hard, pop in the microwave for 8 seconds)
- 1/2 cup granulated sugar (I used organic, raw cane)
- 1/3 cup honey
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon grated lemon zest (heaping! I added a bit more because I LOVE lemon)
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (I added closer to a full teaspoon)
- 1/2 teaspoon salt
- 1/2 cup old-fashioned oats
- 1/2 cup unsweetened, reduced fat shredded coconut
- Preheat oven to 375 degrees F
- Cream butter, sugar and honey. It should be fluffy-ish
- Add ginger, lemon zest, vanilla and egg. Mix until fully combined.
- Combine all dry ingredients except oats and coconut. Mix together.
- Add dry ingredients into wet and stir together with fork or wooden spoon. Don’t overmix!
- Gently fold in your coconut and oats.
- Roll dough into balls and place on a cookie sheet with baking mat, parchment paper or non-stick spray
- Bake for 10 minutes
- Cool, but make sure to eat one… or two… warm!