A healthy oat and coconut cookie
Having no option but to buy a Kilo of Gluten Free oats recently (there were no smaller bags). I’ve started experimenting with ways to cook with these other than breakfast. This healthy biscuit is dairy, gluten and egg free and is suitable for coeliacs and vegans. Coconut flour which is high in fibre has also been uses in substitute for regular flour.
By substituting the more popular allergen inducing ingredients its safe for school lunch boxes as well at 3.30 snack time in the office.
- 2 Cups GF Oats (I used Bob’s Red Mill)
- 1/3 Cup Coconut flour
- 1/2 Cup Desiccated Coconut
- 1/2 Cup Brown Sugar
- 2 Tbs Maple Syrup
- 2 Tbs hot water
- 1 Tsp Baking Powder
- 3/4 Cup melted vegetable spread like Flora or I can’t believe it’s not butter
- Baking Paper
Preheat oven to 160 degrees C or 325 F.
Line baking tray with waxed paper.
In a large bowl combine all dry ingredients excluding baking powder.
In a small bowl combine the syrup, water and baking powder. Once the mix starts to fizz add the melted vegetable spread.
Add the wet ingredients to the dry and mix thoroughly.
Using your hands, roll the mix into golf ball shapes. Place on the tray and flatten with the palm of your hand. Repeat the process leaving space between each cookie.
Bake for 30 minutes or until lightly golden.
Remove from oven and allow to cool. Once the biscuits are cooled they will be more firmly set.