Oat Coconut Cookie
Wow, this is a truly delicious cookie for in between or on the go! Packed with oats and with a hint of coconut. For a more chewy bite, you can also add raisins to the recipe.
Ingredients
Baking sheet lined with parchment paper
Oven preheated to 175°C
For approximately 12 cookies
75 grams of Lisa's Choice flour
25 grams of desiccated coconut
1 teaspoon of psyllium
1/2 teaspoon of baking soda
50 grams of fine granulated sugar
50 grams of light brown sugar
125 grams of Lisa's Choice Oats
70 grams of softened butter (room temperature)
1 beaten egg
1/2 teaspoon of vanilla extract
optional: 30 grams of raisins
Preparation
1. Combine flour, coconut, psyllium, baking soda, sugars, and oats in a bowl. Mix well with a whisk.
2. Add butter to the mixture and blend with a spoon. Then, "press" the butter through the mixture using the rounded side of the spoon to ensure even incorporation.
3. Add the beaten egg and vanilla extract, and mix into a smooth dough. If desired, add the raisins now.
4. Form approximately 35-gram balls and place them on a baking sheet with about 10 cm of space between each. Gently flatten the balls to create discs about 2 cm thick.
5. Place the baking sheet in the refrigerator for 30 minutes to allow the dough to firm up.
6. Preheat the oven to 175°C.
7. Bake the cookies for 12-14 minutes until golden brown. Allow the cookies to cool thoroughly before enjoying.
The cookies can be stored in an airtight container for a few days.
Enjoy!