Chilean oatmeal and coconut cookies, or galletas de avena y coco, are crunchy, rustic cookies made with rolled oats, flour, butter creamed with powdered sugar, an egg, chopped walnuts, and grated coconut. They take 20 minutes of preparation and 10 to 12 minutes in the oven, and make about 16 servings of 2 cookies.
They are a favorite for school snacks and the Chilean afternoon tea called once, easy to make and long lasting in an airtight jar.
How to Make Oatmeal and Coconut Cookies?
The butter and powdered sugar are creamed until pale, the egg is beaten in, and then the flour, oats, walnuts, coconut, vanilla, and baking powder are mixed into a dough. Small balls are flattened on a tray and baked at 180°C (356°F) until lightly golden.
Nutritional Information
Each serving of oatmeal and coconut cookies (2 cookies) contains approximately 200 kcal, 3 g of protein, 10 g of fat, 25 mg of cholesterol, 22 g of carbohydrates, 15 g of sugars, 2 g of fiber, and 100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Oatmeal and Coconut Cookies Recipe
Preparation: 20 minutes
Cooking: 10 to 12 minutes
Servings: 16 (about 32 cookies)
Ingredients
- 135 g (1½ cups) of old fashioned rolled oats
- 130 g (1 cup) of powdered sugar
- 125 g (½ cup plus 1 tablespoon) of butter, softened
- 125 g (1 cup) of all purpose flour
- 75 g (¾ cup) of chopped walnuts
- 35 g (⅓ cup) of grated coconut
- 1 egg
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
Instructions
- In a medium bowl, beat the butter and powdered sugar until pale and creamy. Add the egg and beat until smooth.
- Add the flour, oats, walnuts, grated coconut, vanilla, and baking powder and mix until the dough is well combined. Preheat the oven to 180°C (356°F) for at least 10 minutes.
- With your hands, shape balls of dough about 2 cm across and arrange them on a buttered or parchment lined baking sheet, flattening them slightly into rounds.
- Bake for 10 to 12 minutes, or until lightly golden. Let them rest on the tray for 5 minutes, then move them to a rack to cool. Serve cold, or store them in an airtight container, jar, or food bag.
Additional Tips
Cream the butter well
Beating the butter and sugar until almost white and fluffy incorporates air, which makes the cookies lighter and more tender.
Chill a sticky dough
If the dough is too sticky, which can happen with oats, wrap it in plastic wrap and refrigerate it for 30 minutes. It firms up and is much easier to shape.
Add chocolate
Chocolate chips or chopped dark chocolate are an excellent addition. Mix 50 to 75 g into the dough together with the walnuts and coconut.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Walnuts | Raisins | 1:1 | Chewier, sweeter |
| Powdered sugar | Granulated baking sweetener | Per package | Lower sugar |
| Part of the butter | Coconut oil | Up to half | Less crunchy, coconut notes |
| Rolled oats | Instant oats | 1:1 | Softer, cakier cookie |
Frequently Asked Questions (FAQs)
1. What type of oats should I use?
Old fashioned rolled oats are recommended, since they keep their shape and give a more rustic, crunchy texture. Instant oats dissolve into the dough and can give a softer, cakier cookie.
Replace the powdered sugar with a granulated baking sweetener, and part of the butter with liquid coconut oil or unsweetened applesauce, although the cookies will be a little less crunchy.
Usually because of too much butter, too little baking time, or because they were not cooled on a rack. Bake them until lightly golden and let them cool completely before storing.
4. Can I add chocolate chips?
Absolutely. Chocolate chips or chunks of dark chocolate are an excellent addition. Add 50 to 75 g in step 2 together with the walnuts and coconut.
What Are Galletas de Avena y Coco?
Galletas de avena y coco are home baked cookies that combine rolled oats, coconut, and walnuts in a butter dough. Rustic and crunchy, they are a staple of Chilean lunch boxes and of the once, the late afternoon tea.
Benefits of Oats
Oats are an excellent source of fiber, which supports digestion. They also contain beta glucans, a type of soluble fiber shown to help lower blood cholesterol, which contributes to heart health.
Did You Know?
Oats belong to the grass family, Poaceae, and are grown both as food and as animal fodder. Unlike wheat, they were domesticated relatively late, first appearing as a weed among other cereal crops.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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