- Prep in 25 minutes (+ 30 minutes chilling)
- Cook in 9 minutes
These gluten-free oaty cookies are the ultimate afternoon treat – free from refined sugar, they super easy to whip up & are just the right combo of crispy & chewy!
- Makes 12-14 cookies
- Gluten Free
- Refined Sugar Free
- Simply Delicious!
3/4 cup oats blended to a flour
3/4 cup old-fashioned rolled oats
1 teaspoon cinnamon
Pinch of salt
1 1/2 teaspoons vanilla bean paste
1 large egg
4 tablespoons coconut palm sugar, lightly packed
1/2 cup coconut oil (measured as as liquid)
1/2 cup dark chocolate chips, raisins, chopped nuts or coconut chips
Use a food processor to grind any type of oats to make the oat flour, add to a medium-sized bowl with the rolled oats, bicarbonate of soda, cinnamon, and salt.
In another bowl whisk the egg then add the vanilla bean paste and coconut palm sugar. Melt the coconut oil and let it cool slightly before adding to the mix to avoid scrambling the egg. Whisk until all well combined.
Pour the wet ingredients into the dry ingredients, fold until just combined, then add your choice of chocolate chips/raisins/coconut etc.
Cover the dough tightly and chill in the fridge for 30 minutes to an hour (until the dough has hardened enough to form and hold a ball shape). If you don’t chill the dough they won’t rise as the coconut oil needs to firm up in the fridge to hold the cookies together.
Preheat the oven to 175°C.
Using a dessert spoon scoop out balls of the dough, quickly but firmly roll into balls and arrange onto a parchment lined baking sheet.
Depending on the size, bake for 7-9 minutes or until very lightly browned around the edges. They may look a little underdone in the centre, but they will harden after cooling and they’re delicious with a slightly chewy middle.
Remove from the oven and allow to cool on the baking sheet for a couple of minutes before transferring to a wire cooling rack to cool completely.
Store in an airtight container for 5 days.