Oat and Coconut Cookies
Equipment
- 1 bowl medium
- 1 Whisker
- 1 baking tray
- baking paper optional
Ingredients
- 75 grams butter soft
- 50 grams sugar muscovado
- 1 egg
- 50 grams self-raising Flour wholemeal
- 50 grams rolled oats
- 25 grams coconut
- 25 grams chocolate chips or chunks or a handful or two
Instructions
- Turn on the oven to 180 degrees centigrade. Prepare the baking sheet by using coconut oil (or any other oil you have) or butter, or line it with parchment paper.
- In a medium bowl, mix the butter and the Sugar, Until it becomes creamy textured. Add the egg and mix.Add the to the mix flour, oats and coconut.
- With a Whisker or a wooden spoon, mix until you integrate all the ingredients. Add the chocolate chips if using. And mix.
- The best way to form the cookies is with your hands. Take a tbsp of cookie dough and scoop it onto the cookie sheet or oven tray. Press them a little bit with your hands or a teaspoon to flatten them a little.
- Cook for 8-10 minutes, cool on a cooling rack and enjoy! If there is any left, keep it in a cookie jar or an airtight container, at room temperature.
- Tips:To oil the baking tray, add a little drop of oil and spread it with kitchen paper.You can use chocolate chips or dark chocolate chunks, which are my personal preference!You can replace the Muscovado sugar with white sugar or granulated sugar.You can replace the self-raising wholemeal flour, with plain wholemeal flour and add a tsp of baking powder.