Baked Goods Desserts Recipes Snacks

Coconut Almond Oat Cookies

This cookie is an ode to my childhood favourite coconut macarons dredged in throat-catching desiccated coconut. For close to a decade now, I’ve been impelled towards reproducing artifice by more natural and plant-based means. This recipe is hardly troublesome to make and once made, I assure you, will become a regular of homely accomplishments.

What you will need – (for roughly 20 cookies)
  • Rolled Oats – 1 cup
  • Almond flour – 1 cup
  • Desiccated Coconut – 1 cup (make sure it’s good quality, not too old or too dry)
  • Coconut or soft brown sugar – 1/3 cup
  • Light olive oil or coconut oil – 1/4 cup
  • Maple syrup or honey – 2 tablespoon
  • Baking Powder – 1 teaspoon
  • Water – 2-5 tablespoons
Method –
  1. Preheat oven to 150°C and line a baking sheet with parchment paper.
  2. Mix all dry ingredients in a large bowl.
  3. Add oil and stir to combine.
  4. Add water 2 tablespoons at first, mix and check the mixture is damp and gooey.
  5. Squeeze a spoonful in the palms of your hand, the water should ooze out. Add more water if needed.
  6. Shape into roughly 20 balls, flatten to make cookies and lay on a prepared baking sheet.
  7. Bake for 25-30 mins or until lightly golden.
  8. Allow to completely cool and enjoy.

Storage notes –

Store in an airtight container for up to a week.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!

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