Chewy, Gooey Eggless Oat and Coconut Cookies

I made these chewy cookies for Diwali hand outs. I know everyone in my family has this love for oats and coconuts. I have made biscuits before usually they’re called Anzac biscuits and are more like biscuits then cookies. I find though, they can go very hard and don’t last, I’m not sure if it’s the recipe or if it’s just them biscuits in general. However I much prefer eating soft baked cookies so I tried this recipe out and really liked them!

They are soft, chewy and gooey and I found them very tasty too!

oat coconut cookies5 oat coconut cookies4 oat coconut cookies3 oat coconut cookies2 oat coconut cookiesoat coconut cookies6

Eggless, Chewy, Gooey Oat and Coconut Cookies
Yields 16
Print
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 113g - unsalted butter cubed (I cut the butter down to around 90g)
  2. 1 cup - light brown sugar, packed
  3. 31/2 tbsp - golden syrup
  4. 1 cup - plain flour
  5. 1 cup - old-fashioned whole rolled oats (not instant or quick cook)
  6. 3/4 cup - desiccated coconut
  7. pinch - salt, optional and to taste
  8. 2 tbsp - boiling water
  9. 1 tsp - baking soda
  10. 1 tsp - cinnamon
  11. 1/2tsp - mixed spice
Instructions
  1. 1. In a large, microwave-safe bowl melt the butter, about 1 minute or until melted.
  2. 2. Add the brown sugar, golden syrup and stir until it's all mixed well.
  3. 3. Add the flour, oats, coconut, optional salt, and stir till combined.
  4. 4. In a small microwave-safe bowl, add the water and heat on high power to boil, about 1 minute. Add the baking soda and stir. See notes* Pour water-baking soda mixture over dough and stir to combine.
  5. 5. With a 2" cookie scoop, form heaping two tablespoon mounds. If you don't have a cookie scoop make equal balls of 16. Place these on a baking tray with baking paper or a plate. Wrap with cling film and place in the fridge.
  6. 6. When ready to bake preheat oven to 175°C. Rearrange the cookies on the baking tray so they are 2" apart 8 cookies per tray is usually OK. You need two baking trays to bake both batches or allow the others to cool before using the other tray. Bake for about 10 minutes, or until edges have set
  7. 7. It's important to allow cookies to cool before removing for about 5 minutes as they are really soft. Place on a baking tray and then eat eat eat. 🙂
Notes
  1. *Be careful taking the bowl out, it maybe really hot. Add the baking soda, this should fizz up, if it doesn't it means the baking soda is either old or the water temperature wasn't hot enough. You will have to start again.
  2. It's really important to keep the dough resting in the fridge probably a good 3 hours minimum or preferably overnight. This dough can be kept in the fridge for up to 5 days. Great for making days ahead and ready for the days when you need it.
Adapted from Averie Cooks
Adapted from Averie Cooks
Love. Eat. Sleep. Food http://loveeatsleepfood.com/


Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy This Password *

* Type Or Paste Password Here *

37,717 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>