Description
Chewy raspberry coconut cookies bursting with raspberries and sweet coconut! This simple recipe needs 1 bowl + just 10 ingredients. Your kids will love these home made cookies in their lunch box!
Ingredients
Scale
- 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 decorating
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- 1/2 cup (150 grams) pure maple syrup
- 1/3 cup (85 grams) coconut oil, melted and slightly cooled
- 3/4 cup (115 grams) raspberries (fresh or frozen)
Instructions
- 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
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
adapted from Donna Hay ‘Fresh and Light’ Issue 1
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American