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Crunchy oatmeal cookies with condensed Coconut milk

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Adjust Servings:
110 g Oats
140 g Brown sugar
70 g Oat flour can be substituted with all purpose flour
70 g Dried figs optional
70 ml vegetable oil
65 g All purpose flour
60 g Salted Butter
60 ml Coconut condensed milk Can be substituted with condensed milk
25 g Almonds
2 Eggs Medium size
1/2 Tsp Baking powder Tea spoon
1/2 Tsp Salt
1/2 Tsp Vanilla extract
1/2 Tsp cinnamon powder

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Crunchy oatmeal cookies with condensed Coconut milk

Quick and easy crunchy oatmeal cookies under 30 minutes

A 30-minute recipe to create your own crunchy and chewy oatmeal cookies.

  • 25 minute
  • Serves 11
  • Medium




We are both love cookies. They are sweet crunchy and goes well with fresh milk. Like most people today we became health-conscious (at least when it comes to making these cookies) so we wanted to make an oatmeal cookie that is crunchy. We drew our inspiration from America’s test kitchen oatmeal cookie recipe, but we wanted to add our own twist to this.

Hoping to make a vegan cookie we used condensed coconut milk which we made earlier to make it act as a binder for the cookie dough but this didn’t help so we added 2 eggs. So the vegan cookie will have to wait a bit longer. We felt however that adding the condensed milk gave it a rich flavour. We added almonds for extra crunchiness and dried figs to give extra taste boost, Figs are completely optional and can be substituted by an equal amount of resins

Making these cookies are very straight forward since it’s all mixed in a single bowl this hardly takes much effort and easy to clean after. Once bake and rested these cookies were crunchy on the outside and still chewy inside, something very unique to traditional oatmeal cookies.

Try this and bake and let us know how you like them.


Few cooking tips.

  •       When melting and browning the butter gently avoid overcooking.
  •       As soon as the butter is browned add the cinnamon powder to help infuse essential oils inside the powder to give more taste
  •       We used oat flour to reduce the use of flour by half and improved the taste, however, if you don’t have oats flour you can substitute for an equal amount of all-purpose flour
  •       We used homemade condensed coconut milk for this, check out the recipe here.
  •       If you can’t find dried figs they can be substituted with resins


1-2 minutes

Melt and brown the butter

Melt the butter under medium-low heat while stirring. let the butter brown, this will add depth of taste to the cookies.
As soon as it turns in to golden brown pour it into a mixing bowl which can handle the temperature, then add the 1/2 teaspoon cinnamon powder. The temperature will help to extract the essential oils in the powder. Add the vegetable oil to the same.


Add the dry ingredients

Cut and dice all the figs and almonds into bite-size pcs. Add all the dry ingredients (oats, flour, almonds, resins) into the butter and oil mixture and mix well. Add the 2 eggs and condensed coconut milk into the mixture and mix well.

10 minutes

Prepare for baking

Preheat the oven at 190 C.
We used an ice cream scoop to measure out equal-sized dough bits, you can also make them into golf ball-sized shape using your palms. On slightly buttered baking tray spread them keeping sufficient distance apart.
Lightly wet your hands and push down on the dough balls to flatten them into 1cm thick dough patties.

Bake for not more than 10 minutes in a preheated oven at 180C.


Eat when it's cold

Take out of the oven after 10 minutes and let it cool in a wire rack.

Enjoy with a glass of fresh milk..... :)

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