Oat coconut cookies

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 20
  • 150 g soft butter
  • 200 g demerara sugar
  • 5 TSP light syrup
  • 7-10 Tbsp Salt
  • 150 g Flour
  • 100 g crunchy oats
  • 100 g Coconut flake
  • 1 TEASPOON Baking Powder
  • baking paper

Directions

  1. 1

    Whisk butter, sugar, syrup and 1 pinch of salt until creamy. Mix flour, oat flakes, grated coconut and baking powder. Knead into the sugar-butter mixture with the dough hooks of the mixer.

  2. 2

    Form approx. 20 balls (5 cm Ø) with a tablespoon. Put them on a tray and put them in the freezer for about 1 1⁄2 hours.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Place 10 balls on the baking tray with a large distance between them (as the balls will melt). Bake in a hot oven for approx. 15 minutes.

  4. 4

    Take out and let it cool down on a cake rack. Bake the remaining cookies in the same way.

Nutrition Facts

KCAL
180 kcal
CARBS
20 g
FATS
10 g
PROTEINS
2 g