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Tuesday, November 30, 2021

Chewy Oats- Coconut Cookies

Do your kids love oats?? I don't have much oat fans here at home and so whenever I get a pack of oats,  everyone eats it as porridge sweet or salty for the initial few days but later on, it's just kept in the shelf till the expiry date gets over. This repeated a few times earlier, and so I stopped waiting for the expiry date and tried finishing much before by making some cookies. This idea was appreciated and accepted by all age groups here, and so now oats cookies are the great choice that kids love too instead of porridge.

Oats Coconut cookie is so simple to put together, and the nutty taste of coconut and vanilla extract alleviates to a much higher level. These cookies have no leavening agents in them and tastes delicious. They are chewy and stays good for a week in airtight containers. Honey is the sweetener used in these cookies. I have added powdered brown sugar, but this can be skipped if you like it mildly sweet. The remaining ingredients are available in the pantry and so can be made anytime. Use dry dessicated coconut, but you can use fresh grated coconut too. Roast slightly and coarsely grind the long strands of coconut. I have used instant oats, but coarsely powdered. If you like your cookie crispier, then powder the oats and use. These can be baked in no time and these don't spread much, so you can place them closely. Please do try if you like the recipe and leave me a feedback comment too!!




Preparation time ~ 10 minutes
Baking time ~ 14-16 minutes
Serves ~ 8-10 cookies
Author ~ Julie
Ingredients 
instant oats 1 cup
dessicated coconut 1/2 cup
vanilla extract 3/4 tsp
water warm 1/4 cup
brown sugar, 2 tbsp (optional)
honey 2 tbsp
salt a pinch
oil 2 tbsp




Method
  • Grind the oats coarsely in a blender jar (if you like the cookies crisp, then powder it fine). Grind the dessicated coconut to shred the long strands of coconut. Add the dessicated coconut to the oats bowl and add a pinch of salt.
  • Heat water in a pan, add brown sugar and stir until dissolved. To this, add honey. Then, add oil and mix. 


  • Add the liquid mix to the coarsely ground oats and dessicated coconut. Leave for 10 minutes and make lemon size balls (8-10). Line a tray with silicon mat or parchment paper. Flatten the cookie balls on the bake sheet to a cookie shape. Repeat doing all the balls and pre-heat oven to 180 degrees C or 350 degrees F.
  • Place the tray in preheated oven and bake for 12-14 mins or till the underside and sides looks lightly browned. Remove from oven and wait for 5 minutes as its soft and then transfer the cookies from the tray, else the moisture from the parchment paper may make the cookie soggy and soft.
  • Place the cookies on a wire rack and cool completely before storing in airtight containers.




NOTES
* Powder the oats smooth if you like the cookies more crisp.
* These cookies don't spread much as there is no leavening agents.
* There is no need to add sugar too if you like it mildly sweet. Honey alone is good enough.