Peanut Butter Coconut Oatmeal Cookies (V, GF): an easy recipe for deliciously thick, chewy peanut butter cookies bursting with coconut and oats. Vegan, Gluten Free, Dairy-Free, Oat Flour, Whole Grain.
“You should be a food blogger.”
“No, I don’t think so… It’s really, really hard. It takes someone who’s a kitchen genius, a wizard with words, someone who’s great at photography. Someone… who isn’t me.”
I heard the first line many times over, during the course of about two years, when my life was hard, when things never seemed to work out… when I truly didn’t believe in myself.
The second line I said to others and to myself, many times over, during the course of those two years, convincing myself that I could never be what I wanted to be, do the things I wanted to do… achieve the dreams I was too afraid to even think about.
Back then, Erik and I were living in San Diego, dealing with a lot of family issues, tragedy and heartbreaking loss. It was a dark period for my mom, my sisters, Erik and our families. Not one day passed where I didn’t think for a moment that things would never truly get better.
Throughout that time, I had baking. And baking had me. I took solace in our tiny, hot—like 110 degrees hot—kitchen, baking until I could bake no more. My mom, who went through so many days full of tears, heartache and despair, would actually light up when I presented her with a baked treat. Made just for her.
Erik would laugh for the first time in ages because of some silly thing I did in the kitchen (spilled almond butter all over the counter & myself; made cookies the size of M&M’s just for kicks; drizzled chocolate into the form of Homer J. Simpson to make him smile).
My sisters would call the second they saw the surprise on their doorsteps: a care package of 4 different kinds of cookies and candy, made to show them how much they mattered. How much they were loved.
During that time, I baked everyday. And everyday, I would take photos on my tablet and send them to my sisters. And everyday, I would hear, “You should be a food blogger.”
And everyday, I would read my favorite food blogs and dream about the day that I might take the chance.
But I doubted myself. I doubted my writing, my kitchen skills, my photography, my everything. I had never taken a chance on myself and proven that risk, that faith, that passion (and hard work) can amount to more than other people’s expectations and pressures.
I felt this pull to do something more; but I also felt the weight of doubt that had been drilled into me from a very young age. I wanted to pursue this passion, but I was too afraid of how I might fail. Epically.
A little over a year ago, I realized that life is just too damn short to hold back. It’s too damn short to live in fear of failure. It’s too damn short to not just try.
Since I made the decision to take the leap, everything has changed. Some things more slowly, and other things, very quickly. Every day is full of fear, doubt, and stress. But it’s also full of risk, adventure, and happiness.
In less than one year, Beaming Baker reached over 1 million views. In less than one year, Beaming Baker’s Instagram account reached over 20,000 followers. In less than one year, Twitter—wait a minute, forget Twitter. That one’s better left in the back of the closet. 😉
In less than one year, you shared over 100 photos of Beaming Baker creations on Instagram–made with your own hands, in your own kitchen, and so full of love. In less than one year, you showed me what it really means to connect. To grow, to love, to be a community—all through our shared passion for food and for creating… everything.
We took all of our doubts, our worries, our regrets and baked (and no-baked) until they disappeared. We learned how to bake better, create more openly and pursue our passions. Together.
Thank you. Thank you for showing me and each other that we can be enough. Inside of the kitchen and out.
Everyday, I learn more about myself. I learn that I’m enough—that I’m worth the risk and the effort. The things I care about and the things I’ve always had a passion for—they mean more than pleasing someone else, or meeting someone else’s expectations.
I’ve never worked so hard in my life. I’ve never met so many amazing people. I’ve never betted on myself and found myself to be enough. Until now. Beaming Baker is now 1 year and 1 month old. There is so much more to see, experience, share and laugh about.
I hope that you stay with me, grow with me, and take the risk and make the leap you’ve been too afraid to take. You’re stronger than you know. And you’re totally worth it.
So instead of celebrating with cake (like we’re “supposed” to, I think), we’re gonna make COOKIES. Let’s face it, cookies are one of my very true loves in life (don’t overthink it, Erik). 😉
Just about a year ago, I published this recipe for Peanut Butter Coconut Oatmeal Cookies and fretted over what people would think. I had such a blast photographing it, but was very unsure of what direction to go in. Did people want to see the cookies on the sheet? How do I take a photo of a stack of cookies on a plate? Why didn’t I stay awake during that one photography tutorial??
This year, we return to this recipe. A bit more sure of ourselves. 🙂 This time, we’re gonna enjoy a big, warm plate, with an ice cold glass of almond milk (or steaming hot coffee, because: duh).
The best thing about these cookies? They’re even better than they look.
Allow me to tell you all about them. These Peanut Butter Coconut Oatmeal Cookies are:
- crispy on the outside, chewy on the inside
- packed full of oats, coconut and peanut butter
- vegan, gluten free, dairy-free and whole grain
- totally flourless, because oat flour doesn’t count (don’t ask me why)
- super easy to make
- the perfect balance of your favorite flavors
- texture-rich, ‘cuz ya know that’s how we roll
- packed with protein goodness
- perfect for an energy-boosting snack or dessert
- plant-based and allergy-friendly
- bursting with YUM, as confidently as ever, for our 1 year anniversary
Will you grab two bowls, a few ingredients and your brightest, most beaming smile… and join me in the kitchen? It’s time to make some edible-awesome magic. Thank you for spending time with me, baking, no-baking, blending, loving, opening up, and sharing All the Things.
I can never express to you how grateful I am that you’re here.
Sending you all my love and maybe even a dove (forever and always), xo Demeter ❤
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Here are a few items I used in today’s recipe. 🙂
2-Tablespoon Cookie Scoop | Glass Mixing Bowls | Coconut Flakes | GF Rolled Oats (Bulk) | Cookie Sheet | Stainless Steel Measuring Cups | Maple Syrup | Coconut Oil | Cookie Sheet
Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain)
- Yield: 25-35 cookies 1x
Print Recipe
Pin RecipeDescription
Peanut Butter Coconut Oatmeal Cookies (V, GF): an easy recipe for deliciously thick, chewy peanut butter cookies bursting with coconut and oats. Vegan, Gluten Free, Dairy-Free, Whole Grain, Oat Flour.
Ingredients
Dry Ingredients
- 1 ½ cups gluten free rolled oats
- ½ cup gluten free oat flour
- ½ cup almond meal
- 1 cup unsweetened coconut flakes or shreds
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup natural, unsalted creamy peanut butter
- ¼ cup melted coconut oil
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together the dry ingredients: oats, oat flour, almond meal, coconut, baking soda, baking powder, cinnamon and salt.
- In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, sugar, maple syrup, flax eggs and vanilla.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well incorporated.
- Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness—they won’t spread much during baking.
- Bake for 10-14 minutes. Using a heatproof spatula, gently lift and transfer cookies to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Notes
– Store in an airtight container for 1-2 weeks at room temperature.
– More cookie recipes: peanut butter chocolate chip oatmeal cookies, dark chocolate almond trail mix cookies, almond butter chocolate chip walnut cookies.
– More Peanut Butter Love recipes: no bake peanut butter coconut bites, peanut butter chocolate chip oatmeal breakfast bars, 2 ingredient peanut butter fudge.
- Category: Cookies, Vegan, Gluten Free, Dairy-Free, Whole Grain, Oat Flour
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
☀︎ More Vegan Gluten Free Cookie Recipes
If you love my Peanut Butter Coconut Oatmeal Cookies, you’ll just love these:
Peanut Butter Chocolate Chip Oatmeal Cookies | No Bake Fruit & Nut Cookies | Dark Chocolate Almond Trail Mix Cookies | Good Morning Breakfast Cookies | Peanut Butter Chocolate Chip Oatmeal Breakfast Bars | Double Chocolate Chip Oatmeal Cookies | 4 Ingredient No Bake Peanut Butter Coconut Cookies | Gluten Free Vegan Oat Flour Chocolate Chip Cookies | Easy Gluten Free Vegan Oatmeal Raisin Cookies
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Annna says
May 28, 2019 at 5:53 pmLoved this recipe! Thank you for sharing it.
★★★★★
Demeter | Beaming Baker says
May 29, 2019 at 1:00 pmYay! You’re so very welcome Anna! 😊
Lolita says
April 10, 2019 at 10:09 pmHi!! Can I substitute eggs for the flax eggs ? Would I use 2 eggs in this recipe ? Thanks
Demeter | Beaming Baker says
April 11, 2019 at 10:08 amHi Lolita! Yep, that would work fine. Happy baking! 🙂
Betty says
February 5, 2019 at 1:17 amThese are AWESOME! I saw this recipe on pinterest and luckily had all of the ingredients on hand and they turned out insanely good! Thank you for sharing!
★★★★★
Demeter | Beaming Baker says
February 7, 2019 at 9:14 amHaha it’s it great when you happen to have everything you need already? . So glad you enjoy them!
Haytham says
January 3, 2019 at 6:43 amAs I read through your post it almost brought me to tears…
I was thinking to myself that I am now where you were…
Difficultt times, ends not meeting, sadness all around but only faith to keep going and cooking keeps me lit up…
The worst enemy we have is ourselves… we help ourselves stay where we are and never take a step…
Perhaps your story and a bit of courage will help me change my attitude towards ME and my passion for making food… perhaps…
I will keep you posted and let you know how it goes…
Thanks once again….
P.S.
I will rate the recipe once I try it …
I have plenty of outs and coconut flour in my pantry and was thinking what to do with them… although I am not vegan but this sound like a recipe from pure indulgence…
Demeter | Beaming Baker says
January 4, 2019 at 11:43 amHi Haytham, I am so sorry to hear that you are now where I was years ago. I must admit, I still struggle with feelings of low self worth and self doubt. The thing I always say is, just try. Just take the first step in whatever it is your dream is. Then take another step. You might not feel sure of yourself, but keep trying until you do. There are days that self doubt & sadness creep in and threaten to take over, but keep going and eventually the sun will come out. Here is me sending you all the faith, a bunch of hugs & lots of love & positivity. You GOT THIS!! Please do keep me posted. I’m rooting for you! ❤️
CToth says
October 19, 2018 at 7:30 pmA++++ These are soo good! They have the perfect amount of sweetness, not too much! Thank you for a wonderful cookie made with real foods. I used eggs instead of flax seed eggs and I added chocolate chips to half the batter. I was delightfully surprised to find that I love them equally – with and without the chocolate chips. I always know I am going to enjoy your recipes and I appreciate that you generously post them. Much gratitude!!!
★★★★★
Demeter | Beaming Baker says
October 22, 2018 at 6:59 pmOmigosh, an A++++?!? Let me tell you, all of those extra +’s sure did feel good! Hehe. I’m so pleased that you enjoyed them! I hope to never let you down with a recipe. Sending you so much gratitude back for taking the time to leave a kind comment!! xoxo
Elsie says
October 10, 2018 at 4:15 pmJust wanted to say Thankyou I came for a cookie recipe and I have left with a profound sense of resonance. Today your story speaks volumes as it echoes my own. I am going to take a leap of faith but first I am going to start making a cookie
★★★★★
Demeter | Beaming Baker says
October 11, 2018 at 2:09 pmElsie, I’m so proud of you for deciding to take the leap of faith and just GO FOR IT! If you believe in yourself, you can achieve anything. Hope you enjoy the cookies, and I know you’ll do great. Hugs. 🙂
Ashley Miles says
July 7, 2018 at 1:17 amI made these to sell at a fundraiser to have a healthy alternative for them to buy. I don’t have any dietary restrictions, but I think these cookies are absolutely delicious!!! I have to make another batch for us to eat! This is my new favorite cookie! Perfect with a cup of coffee! ❤️
Demeter | Beaming Baker says
July 9, 2018 at 6:36 pmIt’s so wonderful to hear that! Oh gosh, I’m always looking for healthy alternatives at events and usually come up empty. I’m sure plenty of folk were so happy you brought these. 🙂 So happy you’re enjoying my recipe. Happy baking! .
ALi says
May 26, 2018 at 1:37 pmI’m taking a long bite into thesse bad babies right no and they taste like I’ve died and gone straight to heaven!
Made them going the extra length of grinding oats and almonds. But they are worth it all. FWIW, I generally halve the amount of sweeteners, but found the amounts in this recipe to be right on.
Thank you soooo much for the best tasting cookies ever.
★★★★★
Demeter | Beaming Baker says
May 30, 2018 at 2:54 pmOh YEAH!!!! 🙂 I’m so happy that you enjoyed them, Ali!:) Extra props to you for taking the time to grind the oats and almonds. Sweetener: fantastic! I really try to include the smallest amount possible w/o sacrificing taste. Enjoy! And thank YOU for taking the time to let me know. .
Vagisha says
September 22, 2017 at 2:19 pmThis recipe was my first try at baking cookies and what a joy it was to put together! So simple and so super delicious! I would never have imagined putting peanut butter and coconut together but it works SO well! I even convinced a few friends of mine who didn’t care for gluten free cookies to try some and they were in LOVE!Thank you! My only problem with the recipe was that it didn’t make as many as I expected even though I followed the recipe exactly.
★★★★
Demeter | Beaming Baker says
September 25, 2017 at 4:59 pmThis is SO wonderful to hear, Vagisha! 🙂 Peanut butter and coconut is one of my all-time favorite combos. Let me know if you need any peanut butter coconut recipe recommendations (I have lots to share). 😉 So happy to hear that your non-GF friends enjoyed these so much. Did you use a 2-tablespoon cookie scoop?
Sarah says
September 13, 2017 at 10:42 amThese look delicious!! Want to make them for a road trip, would it work to use brown sugar instead of coconut sugar and maple syrup?
Demeter | Beaming Baker says
September 15, 2017 at 6:56 amHi Sarah, I haven’t tried that before, but it just might! Try subbing both for equal amounts of brown sugar. Let me know how they turn out! 🙂
Melissa Guzman says
September 7, 2017 at 1:19 amThis recipe looks so delicious, but I can’t have almonds or peanuts, so I changed it so I could make it. Here are my adjustments:
Seriously, these were without a doubt the BEST cookies I’ve ever had!
1. Substitute peanut butter for sunflower butter
2. Omit almond meal
3. Use 3/4 c of oat flour with 3-4 tablespoons of quinoa
4. Use 2/3 c raw cane sugar instead of coconut sugar (it’s what I had on hand)
5. Use only 2 tablespoons of maple syrup
6. Use ground chia instead of ground flaxseed for the “eggs”
Demeter | Beaming Baker says
September 7, 2017 at 4:30 pmHi Melissa, THANK you for taking the time to leave a comment with such thorough sub notes! I’ve always wondered if these cookies would be tasty with sunbutter. 🙂 I love that these were the BEST cookies you’ve ever had! Can’t wait to see what you try next. 😉
Melissa Guzman says
September 7, 2017 at 5:05 pmYou’re welcome! I can’t wait to see what other recipes you have.
Maranda says
August 14, 2017 at 9:15 pmThese were delicious! I used 2 eggs instead of flax eggs and they turned out great! I also did 2/3 coconut sugar. Yummy! Next time I’m adding vegan chocolate chips. Thank you for this recipe. It’s so hard to find cookie recipes without cane sugar. ❤️
Demeter | Beaming Baker says
August 18, 2017 at 12:23 pmWonderful! I’m so pleased to hear that you enjoyed these, Maranda. 🙂 Glad to hear your swaps worked out too. And yeah, I’ve totally made these with chocolate chips (spoiler alert: they’re AMAZING!) . So much YES on the cane-sugar free recipes. I’ve got a ton of cookie recipes made without it–let me know if you need any recipe suggestions. Happy Baking!
Jessica Lampert says
August 19, 2017 at 9:13 amYes, on the suggestions (cane-sugar free), please!
Demeter | Beaming Baker says
August 23, 2017 at 12:38 pmHi Jessica! Here are a few of my favorites (all V+GF):
PB Breakfast Banana Cookies: https://beamingbaker.com/easy-vegan-peanut-butter-banana-breakfast-cookies-gluten-free-v-df-one-bowl/
Oat Flour Chocolate Chip Cookies (use refined SF chips): https://beamingbaker.com/gluten-free-vegan-oat-flour-chocolate-chip-cookies-v-gf-dairy-free/
No Bake Peanut Butter Oatmeal Cookies (super easy): https://beamingbaker.com/3-ingredient-no-bake-peanut-butter-oatmeal-cookies-gluten-free-vegan-dairy-free/
Oatmeal Raisin Cookies: https://beamingbaker.com/easy-gluten-free-vegan-oatmeal-raisin-cookies-v-gf-dairy-free-refined-sugar-free/
Let me know if you need more! 😉 Enjoy.
Jess says
July 23, 2017 at 10:23 pmHas anyone tried these with less sugar or possibly with dates? I love sugar but sugar doesn’t feel the same way. I imagine cutting it out would drastically change the integrity of the cookie but I’m hopeful that you might have a helpful hint!
★★★★★
Demeter | Beaming Baker says
July 26, 2017 at 7:03 amHi Jess, unfortunately, I’ve never tried these with less sugar or with dates. If I ever do, I’ll let you know! 🙂
Emily says
May 15, 2017 at 7:18 amHi, i love these cookies and so do all my friends. I was wondering if its possible to freeze them after baking? Or if anyone else has any experience in freezing and eating at a later time.
Thanks in advance!
Demeter | Beaming Baker says
May 15, 2017 at 1:44 pmThat’s awesome! I haven’t frozen these before, but I have frozen similar recipes. As long as you cool them completely, then pack them in an airtight, freezer-friendly container and eat them within 1-2 months, they should be fine. 🙂 It’s my pleasure! Enjoy. xo
Laurie says
April 21, 2017 at 12:02 pmWondering if i could use coconut flour in place of the almond meal for these cookies.
Demeter | Beaming Baker says
April 21, 2017 at 12:55 pmHi Laurie! I wouldn’t recommend it–coconut flour is extremely absorbent, way more than almond meal. You can try subbing the almond meal for an equal amount of GF oat flour. You might need to experiment a bit to get the right texture. Happy baking! 🙂
Jennifer says
April 19, 2017 at 8:23 pmThe recipe looks amazing! Any ideas for what I could sub for the almond meal? I can’t have almonds. Thanks!
Demeter | Beaming Baker says
April 21, 2017 at 12:53 pmHi Jennifer! I’ve never tried substituting the almond meal with anything else. However, you could try subbing it with an equal amount of GF oat flour. You might need to experiment a bit to get the right texture. Can’t wait to hear how it turns out! 🙂
Samantha says
April 12, 2017 at 10:41 pmHello! These look amazing! I wanted to ask though, do you think these would still work without the maple syrup? Or is there anything I could sub instead? Thank you!
Demeter | Beaming Baker says
April 13, 2017 at 1:47 pmHi Samantha! Thank you. 🙂 You can substitute the maple syrup with equal amounts of brown rice syrup or honey (for a non-vegan option). Hope this helps! Enjoy. 🙂
Anjunette says
March 17, 2017 at 6:21 pmJust made these delightful cookies! I had no vanilla but I substituted almond extract and they turned out amazing! Makes a great breakfast cookie. Thanks so much!
★★★★★
Demeter | Beaming Baker says
March 20, 2017 at 7:19 amOh my gosh… almond extract is SO good! That scent is just heavenly! I’m so happy that they turned out well. Thank you for taking the time to let me know. Enjoy! 🙂
Stephanie | The Foodie and The Fix says
February 27, 2017 at 12:52 pmHappy belated blogiversary, my amazing friend! What a beautiful post (and beautiful cookies!). So happy to have gotten to know you, bake along, and witness so many of your accomplishments this past year. And seriously, who needs cake when you could have these cookies?!?! The best and boggiest of hogs to ya, D! XOXO
★★★★★
Demeter | Beaming Baker says
February 27, 2017 at 1:28 pmThank you so much, Steph! 🙂 It’s been such a pleasure getting to know you and enjoy your incredible wit! Thank you for always being so supportive! Sending you even boggier hogs! Muah. XOXO
Joyce @ The Hungry Caterpillar says
February 24, 2017 at 3:33 pmYour blog is only a year old?!!!! I have to say, Demeter, that is an amazing accomplishment, and a real testament to your talent and hard work! That is truly astonishing blog growth, girl!
Demeter | Beaming Baker says
February 27, 2017 at 8:35 amYep! It totally feels surreal… Thank you so much for your kind words, Joyce. Big hugs! xo
Erika says
February 24, 2017 at 2:10 pmHappy blogaversary! <3
Demeter | Beaming Baker says
February 27, 2017 at 8:34 amThank you so much, Erika! <3 Hugs!
Bam's Kitchen says
February 22, 2017 at 9:15 pmHappy Blogiversary Demeter! I think the perfect way to celebrate is one of your delicious peanut butter cookies in each hand! It has been so fun following you and DELICIOUS!!! Take care
★★★★★
Demeter | Beaming Baker says
February 23, 2017 at 3:03 pmThank you so much, Bobbi! 🙂 I like your idea for celebrating! Why don’t I whip up a batch and send it over to you? 😉 Thanks for always being so lovely and supportive. <3
Julie says
February 22, 2017 at 10:44 amYou’ve done a lot in just one year Demeter and I wish you continued success! You are so sweet and a wizard in the kitchen!
★★★★★
Demeter | Beaming Baker says
February 22, 2017 at 4:13 pmThank you so much, Julie. <3 You've been so kind and amazing! Wishing you many years of continued success too! xo
Gwen @ Delightful Adventures says
February 21, 2017 at 12:47 pmDemeter, you deserve everything you have accomplished in the year you have been blogging (it’s only been a year??!) I can’t wait to see where you will be next year at this time. Your photos are amazing, your recipes are delicious, your writing is so engaging and fun, you are incredibly supportive to fellow bloggers…you are the total package so it’s no surprise to me that readers flock to your site. Congratulations on everything, here’s to many more years. Glad to virtually know you 🙂
Oh, and these cookies? YUM! I’ll be sharing far and wide!
Demeter | Beaming Baker says
February 21, 2017 at 1:33 pmThank you so much, Gwen. 🙂 Aw… you’re gonna make me tear up… <3 It's been so wonderful getting to know you. You know that I could say all the same things about you, my friend (obviously!!). Here's to many, many more years of getting to know each other and making everyone hungry for vegan awesomeness! Thank you for sharing! xo
Nicoletta @sugarlovespices says
February 21, 2017 at 12:09 pmHere we are Demeter, Loreto and I, to celebrate with you on your achievements! In just 1 year you were able to reach many people’s hearts and lives! You are part of our circle of friends, we love you and your amazing creations! Your beautiful post touched so many common points in my life as a blogger. Thak you for sharing that emotion with us. So happy to have found you! Shared your cookies, as always!
Demeter | Beaming Baker says
February 21, 2017 at 1:25 pmYou two are so sweet and kind. It’s been such a joy getting to know you both. 🙂 Thank you for your amazing words. I’m so happy that we “met!” Big hugs! xo
Jessica @ Citrus Blossom Bliss says
February 21, 2017 at 12:00 pmShut up–it’s only your first blogiversary?!?!? You really were made for this stuff, Demeter 🙂 It definitely looks like you’ve been at it for a much longer time than a year! Congrats on those AMAZING stats and realizing that you are more than enough <3 cheers to finding something we love to do and many more years of these tasty treats!!
Demeter | Beaming Baker says
February 21, 2017 at 1:20 pmLol. Jessica, you always crack me up! Thank you so much for your kind words. 🙂 I truly appreciate your support and your wonderfully humorous comments. <3
Natalie | Natalie's Food & Health says
February 21, 2017 at 5:39 amHappy one year, one month anniversary my friend 🙂 Woohoooo! 😀 I’m SO glad to hear you truly enjoy what you do. That’s amazing, and I totally understand you!!! Food blogging changed my life too 😉 You’ve achieved SO MUCH and I know you’ve doubted yourself, but PLEASE don’t question yourself never again. You are amazing, and your cookies are amazing hehe I’m so happy that I meet you and that you let me be the part of your journey. Continue to amaze us with your delicious recipes, mouth-watering photos and inspiring and funny life storeys. Cheers to many more years of blogging! Hugs and kisses! :*
Demeter | Beaming Baker says
February 21, 2017 at 1:19 pmThank you for all of your sweet words. 🙂 It’s been so much fun blogging and getting to know cool bloggers like you! Cheers to like decades more of blogging for us both! 😉 xo
Natalie | Natalie's Food & Health says
February 22, 2017 at 3:05 am:*
RunnerGirl says
February 20, 2017 at 11:24 pmSO glad you started your blog! I’ve made several of your recipes and they have all been winners! Can’t wait to make these cookies…probably this week .
Demeter | Beaming Baker says
February 21, 2017 at 1:18 pmThat’s fantastic to hear! Enjoy the cookies–they’re one of my absolute favorites! 🙂
Megan - The Emotional Baker says
February 20, 2017 at 8:47 pmCongrats Demeter on a great year! You’re such an inspiration 🙂 These cookies are perfect for celebrating – I love this flavor combo!
Demeter | Beaming Baker says
February 21, 2017 at 1:18 pmThat’s so sweet of you to say, Megan! Big hugs to you, my friend. 🙂
Natalie | Feasting on Fruit says
February 20, 2017 at 7:32 pmI’m sorry but I’m not going to be able to grab those bowls or ingredients you asked for right now because I am too busy holding back all my sentimental, heartfelt, GAH YOU ARE SO AMAZING tears of joy and mushy-ness!!!!. Omg so many feels right here. This post is beautiful and real and like a story taking me all the way from sympathtic with the starting struggles to happy dancing right along with the beaming baking-crazed protagonist! And the best part is it’s not even a happy ending because it’s not over. It’s just going to keep getting better. And better. And BETTER. Gah I can’t even imagine where you will be next blogiversary. But right now I am virtually celebrating this incredible year with ya *clink cookies*.. Congrats my dear, you are one kick-*ss food blogger–the kitchen genius, word wizard, and photo-pro rolled into one! ❤️❤️❤️(imagine like 12093850 more of those hearts, kay?) xo
Demeter | Beaming Baker says
February 21, 2017 at 1:17 pmAw… my dear friend, my big-hearted bestie… thank you so much for all of your support and love. It’s meant the world to me–and totally kept me sane this year! No endings here, just beginnings, always. ❤️ I’m imagining all the hearts and sending double the amount back to you. MUAH! xo
Sheryl says
February 20, 2017 at 3:21 pmHappy happy Blogiversary Demeter! More blogging and baking years to come! <3
Demeter | Beaming Baker says
February 21, 2017 at 1:15 pmThank you Sheryl! Big hugs! <3
Gayle @ Pumpkin 'N Spice says
February 20, 2017 at 2:05 pmWoah! Less than a year?! You go girl! Very very rare to hit those stats, so congrats and happy bloggiversary to you! These cookies sound like the perfect way to celebrate. Blogging is by far the hardest (yet most rewarding) and BEST job that I’ve ever had. Glad you are enjoying your journey and can’t wait to see what the future holds for you, friend! I want to eat ALL of these gorgeous cookies! I’m working from Starbucks today and all of their goodies are so tempting me, so I wish I had these instead. Happy Monday, friend!
Demeter | Beaming Baker says
February 20, 2017 at 3:49 pmThanks so much, G! Seriously–it’s waaaay harder than I could have ever imagined. I’m so happy that you’re fulfilled with your blogging career. You are so obviously kicking so much butt, Gayle! I can’t wait to see what the future holds for you too. xo. Bigs hugs!
Kelsie | itsybitsykitchen.com says
February 20, 2017 at 12:44 pmHappy 1 year and 1 month! I’m sooooo happy for you! I adore your posts, adore your food, and am SO GLAD you decided to start blogging. Can’t wait to see what the next year brings for you! (Did I use enough exclamation points? No? YAY DEMETER!!!!!!!!)
Demeter | Beaming Baker says
February 20, 2017 at 3:48 pmAw, thank you Kelsie! Thank you for being so sweet and so supportive. Here’s to many more years of blissful blogging for us both! I’ll take ALL the exclamation marks!!!!! xo
Solana says
February 20, 2017 at 12:36 pmHi there! Can’t wait to make these! Do you think they’d work with eggs instead of flax eggs?
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Demeter | Beaming Baker says
February 20, 2017 at 3:47 pmHi Solana! I think eggs would work just fine. 🙂 Can’t wait to hear what you think! Happy baking!
Cheyanne @ No Spoon Necessary says
February 20, 2017 at 9:48 amFirst of all HAPPY ONE YEAR AND ONE MONTH BLOG-IVERSARY! You know I am SO proud of you and sincerely could not be more thrilled at your success! I’m so glad you bit the bullet and started blogging, because I honestly could NOT imagine my life without you as my friend. And I have our blogs to thank for that! Just when I think we couldn’t possibly have more in common, I find out we do! We both started our blog after very dark periods in our lives and we both avoided even attempting to blog out of fear. And we both are nuts. Ha, but that I already knew. 🙂 I’m so so so SO happy for you and how big Beaming Baker Dot Com has become. You are nothing short of amazing, and your blog is THE JAM. And I love you to pieces, girlfriend! So these cookies. I love that you chose to celebrate this day by bringing it back to the beginning! These cookies look EPIC and they totally needed another day in the sun! You know I love oatmeal cookies, and I live for coconut and peanut butter, so these are a trifecta of deliciousness, D! I think I need about a dozen of these right now… with a glass of almond milk AND a side of coffee. Because why the heck not, right?! Pinned of course! Cheers, mi-lady – to your continued success and delicious recipes! XOXO
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Demeter | Beaming Baker says
February 20, 2017 at 3:46 pmChey, you are AMAZING. How did I get sooooo lucky and hit the friendship jackpot with you? <3 <3 Yes on the dark periods, yes on avoiding it, and SO MUCH YES on us both being nuts! Lol. As long as we're salty and savory nuts together... 😉 You know that I love you to pieces and then some. What would blogging be without you? Let's not even imagine bc that would be seriously awful. Cheers & much love to you, CheyBae. Muah! XOXO
Marsha | Marsha's Baking Addiction says
February 20, 2017 at 9:35 amLovely post, Demeter, and Happy 1 Year, 1 Month! And how far you’ve come 🙂 Beautiful writing, beautiful photography, gorgeous recipes… it’s hard to believe your blog is only that old, it looks like you’ve been doing this for longer! Here’s to many more years food blogging! 🙂
These cookies sound and look so good! All them flavours – drool! xo
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Demeter | Beaming Baker says
February 20, 2017 at 3:37 pmThank you so much, Marsha. <3 Here's to many more years of friendship with wonderful bloggers like you. xo + big BIG hugs!