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
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