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Vegan Tropical Oatmeal Cookie

Servings: makes 24 cookies


¼ cup Coconut Flour, Organic
¼ cup Gluten-Free Baking and Pancake Mix
1 ½ cups Rolled Oats, Organic
1 cup Coconut, Organic, Unsweetened & Shredded
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup Virgin Coconut Cooking Oil, Organic
½ cup Coconut Sugar, Organic
¼ cup Maple Syrup, Organic Grade A Amber Color
2 ripe bananas
¾ cup Apricots, Unsweetened & Organic

We’re taking our oatmeal cookies to the South Seas with this unique take on a classic recipe that puts the divine coconut front-and-center with the addition of coconut flour, organic shredded coconut, and organic virgin coconut oil.


  1. Preheat oven to 350° F.
  2. In a large bowl, combine coconut flour, baking and pancake mix, oats, coconut, baking soda, cinnamon, and salt. Set aside.
  3. In a separate bowl, combine coconut oil, coconut , maple syrup, and bananas. Mix well.
  4. Stir in dry ingredients until dough is formed, then fold in apricots.
  5. Form 1 inch balls of cookie dough, and press down onto cookie sheet.
  6. Bake 10 minutes then cool on a rack.


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