Coconut Oatmeal Cookies with Golden Raisins, Flax, and Chia Seeds

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In honor of National Nutrition month (March) I created a healthier version of a cookie with T-Fal and Carrington Farms. Usually when I bake I use a lot of butter and sometimes canola oil. For the first time I tried using coconut oil and adding in a Flax Chia seed blend to the mix from Carrington Farms. I love when you can take a yummy treat and sneak in something good for you. I can honestly say these cookies didn’t last to long in my house!

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For more information on T-Fal products:

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  • 1 1/2 c all purpose flour

  • 1 c quick cook oats

  • 1/4 c carrington farms flax chia seed blend (they are already ground!)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 1 c granulated sugar

  • 3/4 c brown sugar

  • 1 tsp vanilla extract

  • 1/2 c coconut oil

  • 2 eggs

  • 3/4 c shredded coconut

  • 3/4 golden raisins


  1. Preheat the oven to 350 degrees.

  2. In a medium sized mixing bowl whisk together the flour, oats, flax/chia seed, salt, and cinnamon. Make sure the mixture is combined well.

  3. In a large mixing bowl beat together the coconut oil, brown sugar, and vanilla on low with a hand mixer. Then add in one egg at a time mixing at low speed.

  4. Add the flour mixture into the bowl a little at a time. I used the hand mixer at a low speed to mix the wet and dry ingredients together.

  5. Once that mixture is combined then fold in the coconut and raisins. Make sure you mix until well combined and you can't see white flour anymore.

  6. Spray a baking sheet lightly with coconut oil cooking spray. Drop tablespoon portions of the mixture onto the baking sheet making sure to space them out a bit as the cookies will grow in size as they bake.

  7. Put them in the preheated oven for 12-15 minutes. No more than 15 minutes or the cookies will be to hard. Let them cool when you take they out of the oven before removing them from the baking sheet.