Yesterday my sweet little helpers and I had the pleasure of spending the entire afternoon in the kitchen. Not only did we manage to make one gigantic mess but we stirred together these gorgeously golden raspberry and coconut cookies.
And I have to say these cookies are absolutely delicious. Chockfull of nutritional oats, shredded coconut and wholewheat flour and sweetened with a mix of rapadura sugar and maple syrup these little babies are not only delicious but a great little treat to pop into the lunch box. The original recipe called for 1 cup of rapadura (or coconut sugar) I cut this amount in half and only added a half cup of sugar to the dough but on tasting the cookies I think the sugar could be cut down further, so if you’re that way inclined please feel free to do so. 1/3 cup or even 1/4 cup of sugar would suffice. Also if your unable to find rapadura or coconut sugar, brown sugar can be used too.
Thankfully these cookies only take 10 or so minutes to bake to gorgeous goldenness, because as they bake the most gorgeous aromas of coconut, maple syrup and caramelised raspberries waft from the oven and certainly get tummies rumbling.
In terms of baby led weaning, the texture of these cookies makes them perfect for blw beginners as they are soft enough to nibble on with ease yet firm enough to withstand tight little grips. Mr H. smashed his way through one of the cookies, along side a fresh strawberry for afternoon tea.
Although I haven’t tested it myself I also imagine these cookies would freeze and thaw beautifully. So if you do go ahead and bake a batch please feel free to wrap the leftover cookies, pop into a freezer safe container and stash in the deep freeze for up to three months.
To create your own batch of raspberry coconut cookies simply…
Begin by preheating your oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside.
Place the rapadura sugar, wholemeal flour, baking powder, bicarbonate of soda, rolled oats and shredded coconut into a large bowl.
Mix to combine.
Add the egg, vanilla bean paste, maple syrup, coconut oil and raspberries. Mix to combine.
Placed heaped tablespoons of the dough onto the prepared trays, leaving room for the cookies to spread a little. Gently flatten and adorn each cookie with a sprinkle of shredded coconut.
Bake for 12-14 minutes or until golden.
Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely.
Serve alongside a few slices of fresh strawberry for a gorgeous baby led weaning morning tea snack.
raspberry coconut cookies
adapted from Donna Hay ‘Fresh and Light’ Issue 1
makes approx. 20 cookies
1/2 cup (110 grams) rapadura sugar (or coconut sugar)
1 1/2 cups (225 grams) wholemeal flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup (45 grams) rolled oats
1/2 cup (40 grams) shredded coconut, plus extra for sprinkling
1 teaspoon vanilla bean paste
1/2 cup (150 grams) maple syrup
1/3 cup (85 grams) coconut oil, melted and slightly cooled
3/4 cup (115 grams) raspberries
Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside. Place the sugar, flour, baking powder, bicarb soda, oats and coconut into a large bowl and mix to combine. Add the egg, vanilla, maple syrup, coconut oil and raspberries and mix to combine. Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little. Flatten each cookie and top with a sprinkle of coconut. Bake for 12-14 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
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