snowy mountain

Soft Coconut Chocolate Nut Everything Cookies

These are large, soft, bakery-style cookies. They stay soft for days because of the key ingredient, Lyle’s Golden Syrup. I also use Lyle’s in my Chewy Chocolate Chip Cookies because when used with the right flours it creates a chewy cookie (that stays chewy for days!).

These are ideal cookies to stuff with all the add-ins. Some of my favorites are chocolate chips, coconut flakes, oats, and pecans. If you add oats, you may want to decrease the amount of oat flour by a ¼-½ cup (depending on how many oats you add) since the oats will absorb some moisture.

A NOTE ON LYLES: You should use Lyle’s Golden Syrup (pure cane sugar in syrup form) to help them retain their chewiness with cooling. It also adds a great deep caramel flavor. If you don’t have it, you can replace it with ¼ cup dark brown sugar and the cookies will still be chewy when warm. Or you can try fully substituting it with maple syrup or corn syrup, but I’ve never done that — let me know if you do!

Total time: 30 min. Makes about 20 well-sized cookies.

Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 stick butter*, softened
  • 1 tbsp tahini (optional, for flavor)
  • ½ cup dark brown sugar, packed down (120g)
  • ½ cup granulated sugar (100g)
  • 3 tbsp Lyles Golden Syrup (or maple syrup, or a combo) (60g)
  • 1 egg
  • 1 tsp vanilla
  • 2 ½ cups oat flour (300g)
  • ¼ cup rice flour (40g) (can sub with all purpose)
  • ¼ cup all purpose flour (35g) (can sub with gluten free flour)
  • 1 tsp baking soda
  • ½ tsp salt
  • Crushed nuts, coconut flakes, oats, and/or chopped chocolate

*If you want extra chewy, gooey cookies, add another stick of butter!


  1. (Optional to brown the butter on the stovetop before making these cookies — this could add a nice caramel flavor.) In a mixing bowl, mix together the 1 stick of softened butter, optional 1 tbsp tahini, and sugar (dry and liquid) to a smooth paste. Then mix in the 1 egg and 1 tsp vanilla.
  2. In a measuring cup, measure 2 ½ cups oat flour, ¼ cup brown rice flour, and ¼ cup all purpose flour, and mix with ½ tsp salt and 1 tsp baking soda. Add this to the wet ingredient bowl. If you used maple syrup and the dough does not come together into a shape-able texture, add another ¼ cup flour or so.
    • Pro tip: If I mixed Lyles and maple syrup and am not sure how much flour to add, I bake a small batch then add a bit more flour if they spread too much! Still delish and adds some variety!
  3. Add in add-ins as desired. Shape into balls. No need to refrigerate this dough!
  4. Bake at 350˚F for ~12 min. Let cool slightly on pan before transferring to rack.

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