Summer, Sweet, Snacks

Tropical oat cookies

I call these the Summer Cookie! They tick all the cookie boxes: crunchy on the outside, chewy in the middle, perfectly sweet, and dangerously moreish. I challenge you to eat just one!

These are beautifully adaptable, too: you can swap the dried mango for various dried fruits if you prefer, and mix up the spices accordingly. If you omit the coconut, I'd recommend adding a little more rolled oats, and you can also use gluten-free flour.

Finally, while I use coconut sugar and brown rice syrup, you could use alternatives such as granulated or soft brown sugar, and date or golden syrup. The possibilities are endless, so this recipe is perfect for using up bits that are already in your food cupboards, to make a delicious, summery bite.

makes approx 20


100g rolled jumbo oats

150g plain flour

50g desiccated coconut

150g coconut sugar

½ cup dried mango, roughly chopped

6-8 cardamom pods, seeds removed and ground

Zest of 2 limes

Good pinch of sea salt

120g plant-based butter

2 tbsp brown rice syrup

1 tsp bicarbonate of soda

2 tbsp boiling water


  1. Preheat the oven to 160°C/fan 140°C/Gas 3.
  2. Add the oats, flour, coconut, sugar, dried mango, ground cardamom seeds, lime zest and salt to a bowl. Stir well to combine, 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 bicarbonate of soda in a small bowl, and stir in the boiling water. Add to the butter mixture – be warned, it will froth a little!
  5. Add the wet mixture to the dry, and stir well to combine.
  6. Roll tablespoons of the mixture into walnut-sized pieces and place on a piece of greaseproof paper, roughly 5cm apart. Flatten them slightly with your palm.
  7. Bake your cookies in a preheated oven for 10-12 mins, until golden brown.
  8. Remove from the baking sheet and onto a wire rack to cool and firm up. Store in an airtight container for up to 5 days.

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