Description
Kid-Approved crispy on the edges, soft in the middle blueberry, coconut, oat cookies with dark chocolate drizzle. These cookies are delicious!
Ingredients
Scale
- 1/2 cup (110 grams) rapadura sugar (or brown 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 unsweetened coconut, plus extra for sprinkling
- 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) blueberries
- 50 grams dark chocolate
Instructions
- Preheat oven to 160 degrees celsius (325 F). Line a cookie tray 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 blueberries 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.
- Place dark chocolate into a microwave proof bowl and cook at high for 15 second intervals until the chocolate is melted.
- Allow the cookies to cool for 5 or so minutes before drizzling with a little dark chocolate. 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.
Recipe adapted from Donna Hay ‘Fresh and Light’ Issue 1
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American