Oat and Shredded Coconut Cookies
“How do coconut and oat cookies sound? They are so delicious and easy to make that we're sure that you will make them every week.”
Wash and zest the skin of half a lemon. Set aside.
Add the oat flakes, lemon zest, shredded coconut, and yeast to a bowl. Also add sugar or other preferred sweetener (raw cane sugar, honey, stevia, etc.), and a few drops of vanilla essence or extract to the mixture. Mix well using a spatula.
Beat the egg and pour into the same bowl that has the oats and other ingredients. Mix very well.
Place the dough into the refrigerator for 30 minutes so it cools down. Preheat the oven to 350°.
During this 30 minutes place parchment paper onto a baking sheet. After the 30 minutes has passed, remove the dough from the refrigerator. Form small balls with your hands and press a little to make it flat. Place onto the baking sheet with parchment paper.
Bake for 12-15 minutes or until you see the cookies begin to lightly brown.
Remove from the oven and let cook before serving.
Tips & Tricks
We use oat flakes for this recipe. If you don't have any you can blend whole rolled oats in a blender.