Chocolate Covered Oatmeal Cookies with Coconut
The simple and utterly delicious combination of coconut and chocolate combined in a perfectly sweet, crispy cookie.
- Yield: 18 cookies 1x
Ingredients
Scale
- 100g / 3,5 oz flour (I used 30g almond- and 70g oat flour)
- 60g / 2 oz rolled oats
- 4 tbsp shredded coconut
- 1/2 tsp baking soda
- A pinch of salt
- 5 tbsp liquid sweetener of choice
- 2,5 tbsp nut butter of choice
- 1/2 tsp vanilla extract
- 2 tbsp water
- Melted chocolate for dipping or drizzling
- Sea salt for topping
Instructions
- Preheat the oven to 150ºC / 300ºF and prepare a cookie pan by lining it with parchment paper.
- In a large mixing bowl, mix the flour, oats, shredded coconut, baking soda, and salt.
- In separate a small bowl, combine the liquid sweetener, nut butter, vanilla, and water.
- Add the wet to the dry ingredients and stir until you get a nice combined dough. Divide the dough into eighteen balls and place onto the prepared cookie pan. Using your hands, preferably slightly wet, shape the balls into around 0,75 cm / 1/3 inch thick cookies.
- Bake for 18-22 minutes or until golden. Let cool, dip in melted chocolate, sprinkle a little bit of salt on top, and let it set in the fridge or freezer. Enjoy!
Keywords: Coconut cookies, chocolate, vegan, gluten free, easy, healthy