Vegan Chewy Coconut-Oat Cookies

• Breakfast Foods

  • 1 1/2 cup Rolled oats

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Baking soda
  • 5/8 cup Coconut sugar
  • 1 cup Oat flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 9/16 cup Coconut oil

• Nuts & Seeds

  • 1 tbsp Flaxseed, ground

• Liquids

  • 3 tbsp Water

• Other

  • 1 C Unsweetened shredded (desiccated coconut

Found on coconutandberries.com

Description

Ingredients

• 1-1/2 C Rolled oats
• 1 C Oat flour*
• 1/2 C + 2 Tbsp Coconut sugar
• 1/4 tsp Salt
• 1 C Unsweetened shredded (desiccated) coconut
• 1 Tbsp Ground flaxseed
• 1/2 C + 1 Tbsp Melted coconut oil
• 2 Tbsp Maple syrup
• 1/2 tsp Baking soda
• 3 Tbsp Water

Directions

• Preheat oven to 175C/350F and line 2 baking trays with parchment paper.
• In a large bowl, stir together the oats, oat flour, coconut sugar, shredded coconut, salt and flax.
• In a small pan, melt together the maple syrup and coconut oil. Remove from the heat and stir in the baking soda.
• Add this mixture to the dry ingredients, along with the water and stir until well combined.
• Leave for 5-10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays. Flatten slightly (they dont spread much) and bake for 15-20 minutes, until golden brown.
• Leave to cool for at least 10 minutes before removing to a cooling rack to cool completely.
• They will firm up a lot when cool.
• Store in an air-tight container at room temperature. They also freeze well.