Vegan Coconut and Oat Cookies
These cookies are absolutely phenomenal - bursting with flavor, crunchy on the outside, and soft on the inside. My husband ate around five and asked, "Are you making these again tomorrow?"
To me, they are among the best biscuits I've tried, combining healthy ingredients with excellent taste. The best part is that they take around 15 minutes to prepare, plus 10-15 minutes in the preheated oven.
As a fan and regular user of oatmeal, which is rich in vitamins, fiber, and minerals, I'm always searching for delicious ways to incorporate it into my family's diet, especially for Sofia. She enjoyed two biscuits before school, and I felt content knowing she had a healthy snack.
Make sure to try them!
By the way, you can substitute the coconut with almond flakes and almond essence. I'll be trying this variation today as well...
Mix the flour, oatmeal, coconut, and sugar in a bowl.
Mix the oil with the honey.
Add the baking soda with vinegar, mix a little.
Pour this mixture into the flour bowl.
Add water, mix well with your hands - you will have a fairly crumbly, slightly sticky dough.
The only challenge with these cookies is that you can't form them easily by hand due to the crumbly dough.
However, this is resolved by shaping the cookies using an ice cream scoop. Fill and press well to the edges.
Then gently push them out. They should slide out easily.
The recipe suggests turning the spoon over and shaking the biscuits into the tray. This didn't work for me, they just slipped out.
Here are all the biscuits ready to bake.
I had 18 pieces left. I recommend doubling the batch to keep up with how fast they disappear!
Bake in a preheated oven for 10-15 minutes or until golden brown. They bake quickly, especially the bottoms.
Let them cool properly before enjoying.
Although the raw dough is crumbly, the cookies hold well and taste delicious.
Bon Appétit!
