During a season where pumpkin unquestionably reigns as the queen of all flavors, I’m bucking the trend and turning my attention to another p-fruit: pineapple! Not because of any contrarian desire, however; I just happened to have an open can of crushed pineapple I needed to use. I contemplated pancakes, muffins, quick bread… but they all seemed too predictable. (Well, I suppose pineapple pancakes aren’t predictable… I was just too lazy to make them!) Instead: cookies! Soft, subtly sweet pineapple-coconut oatmeal cookies.
I’m sure I’ve had pineapple cookies at some point, but I couldn’t tell you when. My most recent pineapple memories are of the summer before this past one, when my sister had a small (I believe the word is “intimate” in wedding parlance) wedding on Maui. Her husband’s family vacations at a resort there every summer, and her grandfather-in-law was incredibly gracious and generous, booking rooms for my immediate family to stay so we could make it to the wedding. Every morning, the hotel staff had Pineapple Time, where they’d chop up fresh, sweet pineapple and teach eager tourists something about Hawaiian culture. I can’t think of a better way to start a warm summer day than on the beach with freshly cut pineapple—I feel so relaxed just thinking about it! That was a magical week, easily the most laid-back vacation I’ve ever taken. My travels are usually much more action-packed, but I wholly enjoyed the chance to lay back, relax, and take in the scenery.
I wholly enjoyed these cookies, too. Pineapple and coconut are always a winning pair, and in tandem they offer a refreshing spin on the traditional oatmeal cookie. Like most of my baked goods, these are relatively low in sugar so that I can delude myself into thinking they’re okay to eat for breakfast. ;) If you prefer a sweeter, more dessert-like cookie, feel free to use all brown sugar instead of coconut sugar.
Pineapple-Coconut Oatmeal Cookies
Makes 15 cookies
- 1/3 cup coconut oil, solid
- 1/3 cup coconut sugar
- 2 tablespoons dark brown sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flax
- 1 cup canned crushed pineapple, with most of the juice strained out (measure after straining)
- 1 cup + 1/3 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom (optional but recommended)
- 1/2 cup rolled oats
- 1/3 cup unsweetened flaked dried coconut
Using a stand mixer, hand mixer, or good ol’ fashioned elbow grease, cream together the coconut oil, sugar(s), and vanilla extract. (If you’re mixing by hand, you might want to heat the coconut oil just a little bit to soften it—solid coconut oil can be stubborn to work with!) Once the mixture is creamed and a bit fluffy, add the flax and pineapple and continue mixing.
Sift in the flour, baking powder, baking soda, salt, and cardamom. Mix until well combined, then fold in the rolled oats and dried coconut.
Place the dough in the refrigerator and set the oven to 350˚. Prepare a baking pan by lining it with parchment paper or spraying it with non-stick cooking spray (coconut oil works great here!).
Once the oven is heated, remove the dough from the refrigerator and use your hands to scoop it into balls; they should have about two tablespoons of dough. Flatten slightly in your hands and placed on the baking pan about 3/4″ apart. Bake for 18-20 minutes or until they begin to turn golden. Remove from oven and let cool for about 5 minutes before eating.
What’s your favorite pineapple recipe?