Coconut Macadamia Oat Cookies

Calories per serving: 143. Protein 3g. Carbs 13g. Fat 10g

Coconut Macadamia Oat Cookies


  • 1cup - white whole wheat flour
  • 1 - scoop French Vanilla IdealLean Protein
  • 0.5tsp - baking powder
  • 0.5tsp - baking soda
  • 0.25tsp - salt
  • 0.5cup - coconut sugar
  • 0.5cup - coconut oil, melted & cooled
  • 1 - large egg
  • 1tsp - coconut extract
  • 0.75cup - unsweetened shredded coconut
  • 0.5cup - rolled oats
  • 0.125cup - macadamia nuts


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat. Set aside.

  2. In a mixing bowl, mix together the flour, baking powder, baking soda, and the salt and set aside.

  3. In a large mixing bowl, cream together the coconut sugar with the coconut oil with a hand mixer until combined and fluffy. Mix in the egg and coconut extract. Slowly add the dry ingredients with the wet ingredients until just combined. Fold in the shredded coconut, oats, and nuts.

  4. Scoop about a tablespoon of dough at a time and place onto the cookie sheet. You should get about 18 cookies. Bake for about 8 minutes or until lightly golden. Let cool for a couple minutes and transfer to a cooling rack to cool completely. Enjoy! Store cookies in an airtight container.

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Lindsey Mathews

Lindsey Mathews

Head Trainer & Nutritionist

Lindsey Mathews is the Head Trainer and Nutritionist at IdealFit. She is a NSCA-CSCS certified personal trainer, C-ISSN certified sports nutritionist, Pn. 1 certified nutrition coach, and a nationally qualified NPC bikini competitor. Before joining IdealFit, she ran the largest boot camp program in Utah County.

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