Oat Coconut cookies
Serves 16
20 minutesprep time | 10-12 minutes Processing Time
Find out how to bake Oat Coconut Cookies with Harraways oats, creating a tropical-flavored, healthy snack ideal for any time. This recipe ticks all the boxes.
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Plant based
Nutritional Information
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Products used in this recipe
Raspberry & Coconut LESS SUGAR Oats 800g
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100g butter
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2 Tablespoon golden syrup
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½ cup raw sugar
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½ teaspoon baking soda
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2 Tablespoons boiling water
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½ cup flour
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½ cup desiccated coconut
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¾ cup Harraways Rolled Oats or Raspberry Coconut Oats
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⅓ cup mixed seeds
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¼ cup sweetened dried cranberries
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½ cup melted white chocolate
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Toasted coconut
Ingredients
Cookies
Topping
Oat Coconut cookies
Serves 16
20 minutes prep time | 10-12 minutes Processing Time
Find out how to bake Oat Coconut Cookies with Harraways oats, creating a tropical-flavored, healthy snack ideal for any time. This recipe ticks all the boxes.
-
Plant based
Nutritional Information
Share
-
100g butter
-
2 Tablespoon golden syrup
-
½ cup raw sugar
-
½ teaspoon baking soda
-
2 Tablespoons boiling water
-
½ cup flour
-
½ cup desiccated coconut
-
¾ cup Harraways Rolled Oats or Raspberry Coconut Oats
-
⅓ cup mixed seeds
-
¼ cup sweetened dried cranberries
-
½ cup melted white chocolate
-
Toasted coconut
Ingredients
Cookies
Topping
Method
- Preheat the oven to 180ºC. Grease and line 2 baking trays.
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In a large saucepan, melt butter, golden syrup and raw sugar gently over low heat. Once the butter has melted, remove from the heat and set aside.
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Dissolve the baking soda in water, add to the saucepan with the other ingredients, and stir until thoroughly mixed.
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Roll heaped teaspoonfuls of the mixture into balls. Place on prepared trays allowing enough room for them to spread. Flatten with a fork dipped in cold water.
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Bake for 15 minutes or until golden.
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When cool, spread one half of the biscuit with the white chocolate and sprinkle with toasted coconut.
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