Chewy raspberry coconut cookies bursting with raspberries and sweet coconut! This simple recipe needs 1 bowl + just 10 ingredients. Your kids will love these home made cookies in their lunch box!
Yesterday my sweet little helpers and I had the pleasure of spending the entire afternoon in the kitchen. Not only did we manage to make one gigantic mess but we stirred together these gorgeously golden raspberry and coconut cookies.
And I have to say these cookies are absolutely delicious. Packed with nutritional oats, shredded coconut and wholewheat flour and sweetened with a mix of rapadura sugar and maple syrup these little babies are not only delicious but are a healthier cookie to pop into the lunch box.
The original recipe called for 1 cup of rapadura (or coconut sugar) I cut this amount in half and only added a half cup of sugar to the dough but on tasting the cookies I think the sugar could be cut down further, so if you’re that way inclined please feel free to do so. 1/3 cup or even 1/4 cup of sugar would suffice. Also if your unable to find rapadura or coconut sugar, brown sugar can be used too.
Thankfully these cookies only take 10 minutes to bake to gorgeous goldenness, because as they bake the most gorgeous aromas of coconut, maple syrup and caramelised raspberries waft from the oven and certainly get tummies rumbling.
In terms of baby led weaning, the texture of these cookies makes them perfect for blw beginners as they are soft enough to nibble on with ease yet firm enough to withstand tight little grips. Mr H. smashed his way through one of the cookies, along side a fresh strawberry for afternoon tea.
Although I haven’t tested it myself I also imagine these cookies would freeze and thaw beautifully. So if you do go ahead and bake a batch please feel free to wrap the leftover cookies, pop into a freezer safe container and stash in the deep freeze for up to three months.
To create your own batch of raspberry coconut cookies, follow these simple steps…
Begin by preheating your oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside.
Place the rapadura sugar, wholemeal flour, baking powder, bicarbonate of soda, rolled oats and shredded coconut into a large bowl.
Mix to combine.
Add the egg, vanilla bean paste, maple syrup, coconut oil and raspberries. Mix to combine.
Placed heaped tablespoons of the dough onto the prepared trays, leaving room for the cookies to spread a little. Gently flatten and adorn each cookie with a sprinkle of shredded coconut.
Bake for 12-14 minutes or until golden.
Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely.
Serve alongside a few slices of fresh strawberry for a gorgeous baby led weaning morning tea snack or lunch box treat.
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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raspberry coconut cookies
- Total Time: 22 minutes
- Yield: 20 cookies 1x
Description
Chewy raspberry coconut cookies bursting with raspberries and sweet coconut! This simple recipe needs 1 bowl + just 10 ingredients. Your kids will love these home made cookies in their lunch box!
Ingredients
- 1/2 cup (110 grams) rapadura sugar (or coconut sugar)
- 1 1/2 cups (225 grams) wholemeal flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup (45 grams) rolled oats
- 1/2 cup (40 grams) shredded coconut, plus extra for decorating
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- 1/2 cup (150 grams) pure maple syrup
- 1/3 cup (85 grams) coconut oil, melted and slightly cooled
- 3/4 cup (115 grams) raspberries (fresh or frozen)
Instructions
- Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside.
- Place the sugar, flour, baking powder, bicarb soda, oats and coconut into a large bowl and mix to combine.
- Add the egg, vanilla, maple syrup, coconut oil and raspberries and mix to combine.
- Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little. Flatten each cookie and top with a sprinkle of coconut.
- Bake for 12-14 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
adapted from Donna Hay ‘Fresh and Light’ Issue 1
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Hi, I don’t like the taste of coconut oil. Can I use butter or vegetable oil instead (I mainly use carotino oil for baking when a recipe call for vegetable oil)?
Thanks
Viv
Rapadura sugar is pure unrefined sugar, the brown molasses-ish looking stuff that comes in solid blocks. I agree that 1cup of it is too much. I will try these with 1/3 cup of brown sugar. They look yummy.
hi, can i use fresh blueberry ot strawberry instead? thank you.
Yes, both would work beautifully. Happy baking xxx
Hi, can I replace rasberry with blueberry or strawaberry? thank you.
Yes absolutely! Happy baking xxx
Hi, is the shredded coconut sweetened or unsweetened?
I don’t have coconut oil, can I use olive oil?
Thank you 🙂
These were just delicious, for the whole family too. I left out the sugar though and just used the stated quantity of maple syrup and I thought they were quite sweet enough.
Thanks so much for all your great recipes
my pleasure. So happy you enjoyed them xxx
Hi there, I’ve just cooked these and had to adapt the ingredients a little with butter and nit coconut oil because I couldn’t find any in shops. I’ve cooked them and they seem quite soft underneath. What can I substitute coconut oil with.
Can wholemeal flour be substituted for plain flour?
is there anything I could substitute the bicarb soda, vanilla bean paste and maple syrup with? thank you!