2-Way Coconut Cookies…

Mmmmm…There’s nothing better than the smell of a batch of cookies baking in your oven filling your apartment (or house, if you’re lucky!). These aren’t actually Coconut cookies, but they both have coconut in them – as you can see, I’ve been on a bit of a Coco-hype lately since my holiday in Thailand… This is my favourite cookie recipe from a book called Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods, and I usually just modify it depending on what I feel like. You’re welcome to play around with it, there are so many possible variations! I like that it uses Maple Syrup instead of Sugar (which can be a bit pricey, but totally worth it), as well as Barley & Oat Flours in place of Wheat – making them easier on your digestive system. Incidentally, I just found out today that I have a Wheat intolerance, so I guess I’ll be making these more often! This particular batch was photographed in the plane on my way to visit my dear friend in the Philippines, and was made especially for her, as she is a fellow Vegan 🙂

Lemon-Poppy Seed-Coconut Cookies (makes 18 cookies)

Ingredients:

1 cup Rolled Oats

1/4 cup Canola Oil

1/2 cup Maple Syrup

1/2 tsp. Vanilla

2 Tblsp. fresh Lemon Juice

1 cup Barley Flour ( Spelt or Whole Wheat Pastry Flour will do too, if you prefer)

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1 3/4 Tblsp. Poppy Seeds

1/2 cup dessicated Coconut

1 Tblsp. Lemon Zest

 

Method:

– Preheat oven to 350F/180 C.

– Process Oats in Food processor or Blender until they are the consistency of coarse flour.

– In small bowl, mix Oil, Syrup, Lemon Juice and Vanilla.

– In a separate bowl, place ground Oats, Poppy Seeds, Coconut and Lemon Zest. Sift in flour, Baking Soda, Baking Powder, and Salt.

– Pour wet ingredients into dry, and mix with a spatula until well incorporated.

– Using 2 spoons, scoop out 1 heaped Tblsp. of batter onto lined cookie sheets. Flaten cookies slightly with bottom of a cup or glass (Dip in warm water before).

– Bake for 11 mins. then rotate cookie sheets a half turn (to ensure even baking), and bake 5-6 mins. more – until cookies golden around the edges.

– Let them cool on the cookie sheet 5-6 mins. and then remove onto a cooling rack.

 

Chocolate Chip-Oatmeal-Coconut Cookies (18 cookies)

Ingredients:

1 1/2 cup Rolled Oats

1/4 cup plus 2 Tblsp. Canola Oil

1/2 cup plus 2 Tblsp. Maple Syrup

1/2 tsp. Vanilla Extract

1 cup Chocolate Chips

1/4 cup dessicated Coconut

1 cup Barley Flour

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1/4 tsp. Cinnamon

dash Nutmeg

 

Method:

– Follow method for previous cookies (Lemon poppy-coconut), only processing 3/4 cup of Oats, and adding the rest whole to the dry ingredients.

* Enjoy with a cuppa

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