Australian Wattleseed Oatmeal Coconut Cookies

Total Time
28mins
Prep 20 mins
Cook 8 mins

Wattleseed is from the Australian Acacia Tree. The seed has a nutty flavor with hints of chocolate and hazelnuts.

Ingredients Nutrition

Directions

  1. Position rack in the middle of oven and preheat oven to 375°F
  2. In a mediium bowl, sift together the flour, cream of tartar, baking soda and salt, and set aside.
  3. In a large bowl, cream together the butter and sugar until smooth.
  4. Add the wattleseed and stir to combine.
  5. Add the egg, lime zest and lime juice, and stir to combine.
  6. Fold in the flour mixture until just incorporated.
  7. Add the oats and coconut, and stir until well combined.
  8. Drop cookies, 1-1/2 to 2 tablespoons each, on an ungreased cookie sheet 2 inches apart and bake until the edges are golden, 8 to 10 minutes.
  9. Transfer to a wire rack and cool completely.
Most Helpful

4 5

I had to give it 4 out of 5 as i supstituted 1tsp wattlessed with 4 tsp of rasted hazelnuts and the egg with 1/4 cup cold coffee. I got nice cookies, thank you for sharing. Made for ZWT5

5 5

We made these tasty little gems substituting cacao nibs and hazelnuts for the wattleseed, which I could not find. I also added Splenda as the sweetener. I think using more than a tablespoon of the sub ingredients caused the dough to be a little thick, but they did make delicious chunky cookies which I would make anytime. Hopefully someday I can score some wattleseed and see what all the rage for them is about, as they do sound interesting in a number of recipes. Made for the Saucy Senorita's ZWT5.

I substituted 1 tbl of cocoa and 1 tbl of ground toasted hazelnuts for the wattleseed. The result was fine, but I don't have any idea how close the taste was to wattleseed. For me, the recipe quantity made about 2 dozen 2-inch cookies.