Ingredients
- 150 grams plain flour
- 90 grams desiccated coconut
- 100 grams rolled oats
- 110 grams coconut sugar
- 55 grams brown sugar
- 125 grams butter (140g if using Cacao)
- 2 tablespoons boiling water
- 40-60 grams Honey/Maple syrup
- 1 teaspoon bicarbonate of soda
Optional
- 10g Molasses
- 5 Tbsp Cacao
Method
- Preheat oven to 18OC, Line two baking trays with baking paper.
- Place the flour, coconut, rolled oats ( and cocoa if used) in a large bowl and mix with a wooden spoon.
- Place the butter and combined sugars in a small saucepan over low heat, stirring occasionally, for three minutes or until butter is melted. Set aside for five minutes to cool slightly.
- Combine boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the butter mixture. Stir until well combined.
- Place table spoon full of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly. Bake for 12-15 minutes
- Set aside on the trays to cool completely.
Notes: if you use honey the cookie will be flatter.