Oat Coconut Cookies

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Ingredients

  • 250 g spelt flour

  • 180 g butter or olive oil

  • 140 g honey, maple syrup or agave syrup

  •  75 g oatmeal

  •  80 g coconut flakes

  •  2 eggs or egg replacer (see note)

  • 1 tsp baking powder

  • 2 pinches of vanilla powder or ½ tsp vanilla extract

  • 2 pinches of sea salt

 Method

1.   Preheat oven to 200˚C

2.   Cream the butter or use the oil, add honey and eggs or egg replacer and mix for 2 minutes.

3.   Mix coarse oatmeal and spelt flour with baking powder, coconut flakes, salt, vanilla powder or extract with the paste.

4.   Grease baking tray lightly with butter or oil.

5.   Form balls with two teaspoons, place on baking tray and flatten gently.

Baking time: approx. 10 min at 200˚C

 

For the Vegan version make: 

Egg Replacer: 1tbsp (15g) flax seeds or milled flaxseeds and 115ml (4fl oz/1/2 cup) water, simmer for five minutes. This will produce a mixture, which is the consistency of raw egg white and equates to one egg. You do not need to strain the mixture, as the seeds will just add flavour to your recipe.

 

 

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