Coconut Oat Cookies
August 26, 2016 | Makes 10
- 1/3 Cup Melted Coconut Oil (80ml)
- 1/2 Cup of Coconut Sugar (75g)
- 1 Egg
- 1 Teaspoon of Vanilla Extract
- 1 & 1/2 Cups of Gluten Free Oats (150g)
- 1/2 Cup of Desiccated Coconut (45g)
- 1/4 Cup of Flaked Almonds (25g)
These are the best. They’re so easy and they hit the spot every time. They’re crisp and chewy all at once and they’re simple enough that you can whip them up on a whim. Perfection with a glass of almond milk. For a nut free version, simply leave out the flaked almonds and add a little more coconut.
Preheat the oven to 180’C. In a large bowl, whisk together the coconut oil, coconut sugar, egg and vanilla.
Add 1/2 cup (50g) of the oats to your food processor and blitz until you have a coarse flour. Add this to the rest of the oats, salt, desiccated coconut and flaked almonds in a large bowl and mix them together well.
Add the dry ingredients to the wet mixture and mix thoroughly.
Use your hands to squeeze the dough into balls and then press them into discs, place them on a baking sheet and bake at 180’C for about 9-10 minutes until golden. If your hands are getting too messy, wash them and then use damp hands to continue.
Take them out and let them cool on a wire rack for a few minutes before tucking in!
Take them out and let them cool on a wire rack for a few minutes before serving.