Monday, October 10, 2011
Oat, Coconut and Almond Cookies
I think its about time for a nice mid morning or afternoon treat. Except like most of my recipe there is some nutritious ingredients snuck in here in the form of oats almonds and coconut. As you probably know oats are high in fibre, have no fat and lower cholestrol. Almonds also lower cholestrol and are great for your heart, and coconut, despite the bad rep it seems to get, is high in fibre, vitamins and minerals. All of this is one cookie!
For those of you from New Zealand and Australia, these reminded me of modified Anzac biscuits. They have a nice crunchy outside and a slightly chewy inside. If you were feeling adventurous I think these would be really nice with some dried cranberries in them too.
From Eat Good 4 Life
1/3 cup olive oil
1 cup rolled oats
1 cup wholemeal flour
1/2 tsp baking soda
1/2 cup shredded (dessicated) coconut
1/2 cup sliced almonds
1 tsp vanilla
1/2- 3/4 cup sugar (depending on how sweet you like things)
2 Tbsp honey
3-4 Tbsp milk
1. Preheat oven to 180 degrees C and line 2 baking trays
2. Add all of the ingredients to a bowl and mix well, adding extra milk if the mixture is very dry.
3. Place a tablespoon of mixture on to the baking tray and flatten out slightly with a for or your fingers.
4. Repeat with the rest of the mixture leaving enough room for the biscuits to spread.
5. Bake for 12-15 minutes or until golden.
6. Let sit for 5 minutes, then transfer to a wire rack to cool.