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80 g rolled oats
80 g shredded coconut
120 g plain flour
170 g coconut sugar
1 tbsp date syrup (golden syrup will work too)
65 g cashew butter
60 ml coconut oil
2 tbsp boiling water
1 1/2 tsp bicarbonate of soda
Preheat oven to 160C. Line a cookie sheet with baking paper and set aside.
Mix oats, coconut, flour and sugar in a large bowl.
Melt syrup, cashew butter and coconut oil in microwave safe bowl or saucepan. Set aside.
Mix bicarb with boiling water and add to golden syrup mixture. Stir well. Add to flour mixture and combine.
Drop spoonfuls of cookie dough onto prepared cookie tray and bake for 15-20 minutes for soft cookies. Remove from tray and allow to cool on cooling rack. Enjoy!