Oat & Coconut Cookies

Recipes / Snacks & Accessories

Perfect for those after-school ‘I’m-staaaarving-and-need-food-now’ moments, these cookies are super quick to make and leave your house smelling delicious. The yummy smell lingers around a whole lot longer than the cookies themselves, that’s for sure!


The coconut chips in this gluten free treat are a great source of manganese, potassium, calcium and other minerals and add that delicious coconutty flavour that makes it hard to stop at one!


40 g (½ cup) oats, finely ground

5 Medjool dates

60 ml (1/4 cup) maple syrup

1 tsp vanilla essence

85 ml (1/3 cup) coconut oil

75 g (2 ½ cups) coconut chips/flakes, unsweetened




Preheat oven to 160 C and line a tray with parchment paper.


Place oats, dates, maple syrup, vanilla essence and coconut oil into a high-speed food processor and blitz until smooth.


Add coconut chips and blitz very briefly until well combined but chunks of coconut are still visible.


Divide mixture into evenly sized balls (approximately 1 ½ tbsp per ball) and place on baking tray. Using the back of a fork, gently press the balls to flatten slightly into a cookie shape.


Bake in oven for 15 - 20 minutes or until golden.


Allow to cool completely before handling/serving. They are super crumbly when still warm so your kiddos have to be a little bit patient!










© 2020 Beetroot in my Cake. Design by PACO Branding & Design. All rights reserved.

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.