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Parve
Easy
30 Minutes
Diets 
I have those type of really weird kids who prefer chocolate chip cookies that don’t have chocolate chips (although I can’t blame them because I was the same type of weird kid). We’re vanilla people through and through. We’re also fans of the classic Quaker “Vanishing Oatmeal Cookie.” Plenty of times I’ve been asked for that recipe, only to tell the requester to please just look at the back of the box of oats in their pantry. This time, though, I wanted something a little crispier and a little more wholesome. I’m not going to say this cookie is healthy. Don’t email me to thank me for healthy cookies and tell me that you ate the whole batch. Have one or two. Cookies are not healthy, even if we try to make them a little “healthier,” which I do here. The coconut oil really enhances the flavor. If you don’t want to use the shredded coconut as your mix-in, use the mix-in of your choice! Yield: 28 cookies
1 and 1/2 cups quick-cooking oats
3/4 cup Shibolim White Whole Wheat flour
1/4 cup sugar
1/2 cup brown sugar
1/4 teaspoon baking soda
1/4 teaspoon Haddar Baking Powder
a nice pinch of salt
1 teaspoon vanilla
1/2 cup coconut oil, melted
2-3 tablespoons milk (any type;I used vanilla soy)
1/2 cup unsweetened shreddedcoconut (or your preferredmix-in)
Preheat oven to 375 degrees Fahrenheit.
In a bowl, combine oats, flour, sugars, baking soda, baking powder and salt.
Add in vanilla, coconut oil and milk, one tablespoon at a time (if not using coconut, you’ll likely only need two tablespoons), until you’re comfortable with how the cookie dough is binding. Mix in coconut (if you prefer a different mix-in, see note).
Using a cookie scoop (I used a one-tablespoon scoop), scoop dough onto a lined baking sheet. Press down slightly with your palm. Bake for eight minutes, until golden brown at the edges. Let cool.
Photography by Chana Rivky Klein
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