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I wanted to make some healthy cookies for that ‘little something’ to have with my “cuppa”. I began looking on the internet to see what I could find and came across this recipe on Taste.com.au which sounded really good. Knowing my well stocked pantry I knew I could make these without having to go shopping for ingredients.

I made a couple of alterations to the original recipe to suit myself. The raw mixture was very soft but still manageable. As you can see from the picture at the right they did spread a little so you do need to leave a good gap between them for baking.

The final result was yum! yum! yum! just what I wanted.

I was very surprised with the final result never having baked with coconut oil before in biscuits. They held their shape and were much firmer than I had anticipated. They also kept very well in the cookie jar.

Will definitely make these again.  

Healthy Cranberry, Chia And Coconut Cookies

2016-04-22 15:25:23

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Ingredients

1. 150g coconut oil
2. 2 tablespoons honey
3. 1 cup wholemeal spelt flour
4. 2 teaspoons baking powder
5. 1/2 teaspoon bicarbonate soda
6. 1 cup rolled oats
7. 1/2 cup coconut palm sugar
8. 1/2 cup desiccated coconut
9. 1/2 cup dried cranberries
10. 1/2 cup coarsely chopped walnuts
11. 1/3 cup black chia seeds

Optional

1. Good shake each of: Maca powder, Cinnamon, Cacao nibs

Instructions

1. Preheat oven to 180°C or 160°C fan-force.
2. Line 2 large baking trays with baking paper.
3. Put coconut oil and honey in a small saucepan over medium-low heat.
4. Cook, stirring, for 2 to 3 minutes or until combined and smooth.
5. Remove from heat.
6. Allow to cool.
7. Sift flour, baking powder and bicarbonate of soda into a large bowl.
8. Add husks from sieve into dry ingredients.
9. Stir in oats, sugar, coconut, cranberries, walnuts and chia seeds.
10. Add maca powder, cinnamon powder and cacao nibs if using.
11. Add cooled coconut oil mixture and stir until well combined (the mixture will be crumbly).
12. Place firmly packed spoonfuls (large or small) of mixture on prepared trays, allowing 2cm for spreading.
13. Flatten slightly and reshape, pressing with fingertips.
14. Bake for approximately 15 minutes or until golden. (This will depend on size of cookies)
15. Allow to cool completely on trays.

Notes

1. These cookies must be allowed to cool completely on the trays as they are still very soft for quite a while when they come out of the oven.

Adapted from Taste.com.au

Adapted from Taste.com.au

Sweet Saffron Spice https://www.sweetsaffronspice.com/