Oat And Coconut Chocolate Cookies
Baking Christmas cookies is the traditional highlight of every Christmas bakery: together with friends, family and of course the children. If you fancy something a little different this year, our oat and coconut chocolate cookies are a delicious alternative - and they're also a delight for vegans.
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FOR 30 PIECE
60 MIN.
INGREDIENTS
- 200 g (7/8 cup) soft vegan butter or margarine
- 75 g (1/3 cup) raw cane sugar
- 75 g (1/3 cup) maple syrup
- 8 g (1 tbsp) bourbon vanilla sugar
- 100 g (3/4 cup) whole wheat flour
- 1 level tsp baking powder
- 150 g (1 2/3 cups) fine rolled oats
- 75 g (1/2 cup) vegan dark chocolate drops
- 50 g (2/3 cup) grated coconut
HOW TO MAKE IT
- Preheat the oven to 180 °C top and bottom heat (160 °C fan). Line the baking trays with baking parchment.
- Stir the butter, sugar, maple syrup and vanilla sugar using a hand mixer with whisk attachment. Add the flour and baking powder to the butter mixture. Mix in the oats, chocolate drops and coconut flakes.
- Using a small ice-cream scoop or two teaspoons, scoop out balls about the size of a walnut and place them on the prepared baking trays, leaving some space between them. Place the trays one after the other on the middle shelf of the oven and bake the cookies for about 15-18 minutes until golden brown. Then remove and leave to cool.
Prroduct tip
The baked biscuits can be stored in a suitable ZWILLING FRESH & SAVE box. For example, in the ZWILLING FRESH & SAVE DINOS vacuum lunch box. The cookies stay fresh and tasty for longer in this box – and the cheeky dinosaur motifs will delight kids with a sweet tooth.
