I’ve blogged a variation of these cookies before-Oat Coconut Cookies but I’ve adapted my recipe this time as I love experimenting and I’ve added vanilla pods, maple syrup and dark chocolate chips this time!
I baked a batch of these gluten free oat cookies last week after dinner and they only took 30 minutes including baking time from start to finish making a wholesome dessert for my kids and I.They’re also ideal as a snack on the go or even breakfast.
My 5 year old loved them so much he asked me if we could bake them every day! Sweet!
Makes 5 huge cookies as in the pictures or 10 small.
- 200g of gluten-free large or milled oats (depending on texture you prefer)
- 2 tbsp desiccated coconut
- 4 tbsp cacao powder (we like to use raw, organic)
- 1 tbsp baking powder
- 1 tbsp vanilla powder/seeds from 1 pod
- a pinch salt
- 2 ripe bananas
- 2 tbsp of coconut oil
- 2 tbsp unsalted butter
- 5 tbsp of maple syrup
- 2 tbsp milk
- 1 handful of raisins
- 2 handfuls of dark chocolate chips or chocolate you break by hand
- butter for greasing
Pour the oats, desiccated coconut, cacao powder, baking powder, vanilla powder/ seeds and salt into a large mixing bowl.
Mash the bananas with a folk and add.
Melt the coconut oil, butter and maple syrup in a small pan on a low heat.
Pour into the mixture and add the milk, stirring through.
Add the broken chocolate/ chips and raisins, stirring the ingredients.
Grease a large baking tray with a little butter.
Create large/small balls of mixture, mould and flatten into biscuits or using cutters create round shapes, placing them on the tray.
Bake at 160°C/ Gas Mark 3 for 20 minutes until golden brown.
Cool and eat!