
Oat and Shredded Coconut Cookies
ingredients
7
Difficulty
Easy
Time
40'
2 servings
Fresh ingredients

egg
1 unit

lemon
1/2 unit
Pantry ingredients

vanilla essence
1 tsp

yeast
1/2 tsp

oats
3 oz

grated coconut
1 oz

sugar
1 oz
Instructions
1
Wash and zest the skin of half a lemon. Set aside.
2
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.
3
Beat the egg and pour into the same bowl that has the oats and other ingredients. Mix very well.
4
Place the dough into the refrigerator for 30 minutes so it cools down. Preheat the oven to 350°.
5
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.
6
Bake for 12-15 minutes or until you see the cookies begin to lightly brown.
7
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.