Ingredients
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
Directions
1
Preheat oven to 160C. Line a cookie sheet with baking paper and set aside.
2
Mix oats, coconut, flour and sugar in a large bowl.
3
Melt syrup, cashew butter and coconut oil in microwave safe bowl or saucepan. Set aside.
4
Mix bicarb with boiling water and add to golden syrup mixture. Stir well. Add to flour mixture and combine.
5
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!
