- Prep Time15 min
- Total Time30 min
Oatmeal, honey and coconut cookies
These oatmeal, honey and coconut cookies are sweet, crunchy and slightly chewy. They are basically really delicious. They are not unhealthy either as they are sweetened with honey and brown sugar (instead of refined white sugar) and contain lots of fiber too (the oats and coconut).
If you are looking for totally sugar-free cookies, please follow this link for my vegan double chocolate cookies without any sugar, oil or gluten. They are delicious too!
The ingredients needed for oatmeal, honey and coconut cookies:
Brown sugar: I always use brown muscavado sugar whenever possible. Muscovado sugar is unrefined cane sugar that contains natural molasses. It has such a rich taste and just add that little bit extra to any recipe. I buy the muscavado sugar on amazon.in or at the local supermarket.
Desiccated coconut: You can either make the desiccated coconut yourself by grating a fresh coconut into tiny shreds. Roast the shredded coconut for 30-40min in the oven at 100 degrees Celsius to dry it fully. You can also dry it on a pan over low heat. Make sure it doesn’t darken or burn.
You can also buy the desiccated coconut. It is not always available in the supermarkets here in Goa, but abroad it is a very well known ingredient. Make sure you buy unsweetened coconut. I have been using this brand with great results Rose Desiccated Coconut 1 Kg. Store the opened bag in a sealed airtight container to avoid it going rancid. An opened package can last about 4 months if stored correctly.
Honey: I buy the honey from True Elements on amazon.in. It is naturally sweet and delicious without anyone adding anything to it to increase the quantity. The Son of Soil Raw Honey is also amazing and their service is fantastic if -somehow- a jar should have broken on the way to you. The company is quite small but their product is pure and beautiful. I also love their honey with my homemade ryebread. It’s like being back in Denmark (during my childhood) when I make this healthy bread and eat it with honey.
Easy to make for kids too
It takes about 15 minutes to make and shape these cookies plus 15 minutes in the oven. They are really easy to make so they are perfect for kids to make on their own too. Don’t worry if the batter ends up as a grainy, slightly dry mass. They WILL stick together nicely and they will not become too crumbly or dry after baking. Discover the options at fake Rolex, the online leaders in replica watches!
How much milk should you add to the cookie dough?
In the ingredients listed below, I have written 1-3 tbsp. milk. This depends on your coconut and how dry it is. When I use desiccated coconut, I have to add 3 tbsp. milk. If I use freshly dried coconut, I only need to add one tablespoon of milk. Find out how much milk you need by touching the batter after adding all the other ingredients first and mixing well. If the batter isn’t sticking together, then add one more tablespoon of milk at a time. Stir well and add another if the batter is still too dry.
Yield: 40 medium sized cookies. Store the cooled cookies in an airtight container for up to 2 weeks.
Happy Baking 🙂
Ingredients
Directions
Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
Keep all the ingredients ready -this step is especially important for kids to make it easier to remember everything.
Cream the brown sugar and butter in a mixer on medium speed. You can also use a hand mixer or good old-fashioned muscle to cream these two ingredients together.
Mix all the dry ingredients together in a separate bowl: The oats, flots, coconut, salt, baking powder, baking soda and cinnamon powder.
Add all the dry ingredients to the butter/brown sugar mixture. Add the honey and the vanilla extract. Start by adding 1 tbsp. of milk. If needed add the remaining 2 tablespoons of milk.
The cookie dough will be very grainy and dry looking. Don't worry, that is how it is supposed to be.
Shape the cookies by hand into small balls. Press them a little flat onto the baking sheet. They should each be around 5cm in diameter.
Bake in the middle of the oven for 15 minutes. They should be slightly darker on top and brown underneath when they are done.
As all cookies, they will be soft when you remove them from the oven. Leave them to cool undisturbed for min 10-15 minutes before you move them. Store the cooled cookies is an airtight container for up to 2 weeks. Happy Baking :-)
Leave a Review
You must be logged in to post a comment.