I finally dove into the Christmas cookie baking and came out with a really simple recipe that can be made any time of the year. I don’t think for something to qualify as a Christmas cookie it has to be shaped like a snowman or taste like gingerbread. Some of the best holiday parties I’ve been to have featured a variety of desserts, tables lined with creative cookie ideas that you might not have had a chance to showcase any other time of the year.
So if you’re looking for a cookie recipe that can be made year-round (but does feel double decadent while listening to Jingle Bells and drinking eggnog) give this a shot!
Coconut-Oatmeal Cookie Sandwiches
- 1/2 cup flour
- 1/2 cup sugar
- 1 tbsp cinnamon
- 1/4 tsp baking powder
- 1/2 cup oats
- 1/2 cup toasted coconut
- 1/4 cup unsalted butter, melted
- 2 tbsp milk
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- Pinch of salt
- 2 oz semi sweet chocolate, melted
- Preheat the oven to 375.
- Combine flour, sugar, coconut, oats, baking soda, cinnamon, and salt in a medium bowl.
- In a standing mixer combine the melted butter, melted coconut oil, and vanilla. Mix for a few seconds until combined and smooth.
- Slowly add the dry ingredients to the wet ones in the mixer. Mix until just combined. If the dough is too dry, add 2 tbsp of milk.
- Drop teaspoons of the dough onto parchment-lined baking sheets, leaving about 2 inches in between each cookie.
- Bake in oven for 8 minutes, or until the sides start to brown. The cookie will continue to cook on the pan even if it’s not in the oven. Wait a few minutes before removing the cookies onto a cooling rack. Cool completely.
- Melt the 2 oz of semi sweet chocolate in the microwave, being careful to stir every 30 seconds so the chocolate doesn’t burn.
- Spread the melted chocolate on the bottom of one of the cookies and place another cookie on top, creating a cookie sandwich.
- What’s your favorite kind of Christmas cookie? I love way too many to pick just one — but I do love pizelles (google it!)