Preheat the oven to 325°F. In a small saucepan, whisk together the flax seeds and milk. Bring to a boil, stirring occasionally. When mixture comes to boil, remove from heat and set aside.
Place the almond/peanut butter, coconut oil, and half of the sugar in a large mixing bowl and mix well.
Add the flax mixture, salt, and vanilla and mix. Stir in oats, coconut, and remaining sugar and mix until thoroughly combined. The dough will be very thick.
Using a cookie scoop or a spoon, scoop dough onto prepared baking sheet about 2 inches apart. Bake for 15 to 17 minutes or until lightly browned on the bottom. Allow to set and cool before removing them from the pan to serve.
Add ½-1 cup of these variations:
Chocolate chips: Use the dairy-free chocolate chips of your choice; semi-sweet, sweet, white, etc.
Dried fruit: Raisins, cranberries, blueberries – feel free to add one or more of your choice to these coconut oat cookies. You could even use dried pineapple for ‘pina colada’ oatmeal coconut cookies.
Crushed nuts: If you have some in your pantry already, then this is a great way to add in ever more texture, flavor, and heart-healthy fats without breaking the bank. Walnuts, macadamias, and pecans are my favorite addition. For more flavor, dry toast them in a pan until fragrant first.
Cinnamon/ Chai spice blend: Cinnamon and chai spices pair wonderfully with these coconut oil oatmeal cookies.
Ginger: Finely chopped candied ginger would pair well– a few tablespoon should be more than enough—alternatively, a little ginger powder.
Almond/coconut extract: Using a little extract is a great way to infuse these healthy coconut oatmeal cookies with even more flavor.
Salt flakes: A tiny sprinkle of flaky salt over the cookies is the perfect ‘finishing touch’ (especially for oatmeal coconut chocolate chip cookies).