Oats, coconut, and maple syrup come together in this recipe to produce a wonderfully flavorful cookie that tastes both indulgent and wholesome. These cookies which are traditionally called biscuits in Australia and New Zealand will likely be a hit with the whole family!
Coconut meat (and coconut oil) is antipathogenic due to its lauric acid content combined with other antioxidants present in it, so turn to coconut when you’re in need of an antibacterial and antiviral food. When coconut drops from the stomach into the intestinal tract, it kills off any pathogen it touches. Plus, its medium-chain fatty acids break loose other fats and aid in pushing them out of the body.
1 tbsp ground flaxseeds + 2 1/2 tbsp water
1 cup rolled oats
3/4 cup desiccated coconut
2/3 cup coconut sugar
1/2 cup gluten-free oat flour
1/2 cup almond flour
1/3 cup melted coconut oil
2 tbsp maple syrup
1/2 tsp baking soda
2 tbsp boiling water
Preheat the oven to 350F/180C. Line a baking tray with parchment paper.
In a small bowl, combine the ground flaxseeds and water to make a flax egg. Whisk until uniform and set aside. In another bowl, mix together the oats, coconut, coconut sugar, oat flour, and almond flour. Set aside.
Combine the melted coconut oil and maple syrup in a small saucepan and heat until uni-form. In a small bowl, mix together the baking soda and boiling water. Add to the maple syrup and coconut oil mixture and stir well. Pour the wet ingredients into the dry. Add in the flax egg. Stir until you get a uniform dough.
Gently shape the dough into balls with your hands (the mixture is quite soft and sticky) and place on the prepared baking tray, leaving about 3 inches between each ball. Cover the base of a glass with parchment paper and press the balls down to flatten into cookies. Make sure to leave space between the cookies; they will spread as they bake.
Bake for 16-20 minutes, until browned on top. The cookies should still be soft at this point; they will harden as they cool. Remove cookies from the oven and cool for 5 minutes on the baking tray, then transfer to wire rack to cool completely.
Best kept in an airtight container at room temperature until needed.
Makes 20 cookies
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This item posted: 21-Dec-2020
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