Summer, Sweet, Snacks

Tropical oat cookies

AKA The Summer Cookie!

These tick all the cookie boxes: crunchy on the outside, chewy in the middle, perfectly sweet and dangerously moorish. I challenge you to just eat one!

Adaptable too, you can swap for various dried fruits and mix up the spices accordingly. If you omit the coconut, I'd recommend adding a little more rolled oats. Equally, you could swap in a GF flour.

I chose coconut sugar and brown rice syrup, but you could use alternatives such as granulated or soft brown sugar and date or golden syrup.

SERVES:
makes approx 20

Ingredients

100g rolled jumbo oats

150g plain flour

50g desiccated coconut

150g coconut sugar

120g plan based butter

2tbs brown rice syrup

½ cup roughly chopped dried mango

6-8 cardamon pods seeds removed and ground

Zest of 2 limes

Good pinch of sea salt

1tsp bicarbonate of soda

2tbs boiling water

Instructions

  1. Preheat the oven to 140°C fan
  2. Mix the oats, flour, coconut, sugar, dried mango, cardamom, lime zest and salt in a bowl and set aside.
  3. Put the butter and brown rice syrup in a small pan over a medium heat and stir until melted, remove from the heat and set aside.
  4. Put the bicarb in a small bowl and stir in the boiling water, then add to the butter mixture. It will froth a little.
  5. Add the wet mix to the dry and stir well to combine.
  6. Roll tablespoons into walnut sized pieces and place roughly 5cm apart on baking parchment. Flatten them slightly with your palm.
  7. Bake in the preheated oven for 10-12 minutes until a golden brown. They will firm a little more once cooled.
  8. Remove from the baking sheet and onto a wire rack to cool. Store in an airtight container for up to 5 days.

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