Lemon + Coconut Oatmeal Cookies

August 12, 2020

These cookies are full of flavour and whole ingredients – perfect for sharing with friends. We created this recipe for Friendship Day, encouraging everyone to box them up and send to a friend along with a handwritten note. But that is a good idea any day!

DRY INGREDIENTS

1 cup oats 1 cup wholewheat atta ¾ cup coconut sugar or jaggery powder ⅓ cup freshly grated coconut (or ¼ cup desiccated coconut) ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon cardamom powder

WET INGREDIENTS

½ cup extra virgin coconut oil ¼ cup coconut milk 3 tablespoons of freshly squeezed lemon juice 1½ tsp lemon zest

SERVES

Makes 12 cookies

DRY INGREDIENTS

WET INGREDIENTS

½ cup extra virgin coconut oil ¼ cup coconut milk 3 tablespoons of freshly squeezed lemon juice 1½ tsp lemon zest

SERVES

Makes 12 cookies

What To Do

Preheat your oven to 180 degrees and line a baking sheet with butter paper or rub with a little coconut oil.
First, take the oats, and grind in a mixie to a fine powder. This is now oat flour!
In a large bowl add all the dry ingredients and stir to mix well.
Add in the wet ingredients, and stir until everything is combined.
Roll the dough into 10-12 equal-sized balls and place on a baking sheet. Flatten each ball slightly with a fork. Bake for 13-15 minutes (rotating the pan halfway through) or until golden brown. The exact amount of time in the oven will depend on the type of oven you have, so it’s best to use how it looks (the dough will no longer look raw and will take on a golden brown colour).
When the cookies are done, remove from the oven and allow them to cool on the baking sheet for 10 minutes.Allow them to cool before eating. Store in an airtight container and they will keep for 5-7 days. Share with friends and spread the love!Allow them to cool before eating.
Allow them to cool before eating. Store in an airtight container and they will keep for 5-7 days. Share with friends and spread the love!