Coconut Sugar Cookies

Sundays are the perfect day for some cosy baking. And let’s be honest when there are play dates in tow and slightly tired parents abound, there’s a certain expectation for treats. If those treats can be healthy, wholesome and made from scratch in a matter of minutes, you know you’re kicking goals. On an otherwise lazy Sunday, here’s my Coconut Sugar Cookie Recipe. Dairy free, refined flour and sugar free, these little guys promise to nourish big and little kids alike. And there’s something to be said about watching children demolish treats that are actually full of pure, wholesome goodness.

Coconut Sugar Cookies
Recipe by Shelley Kamil

Ingredients
Makes 18-20 cookies

2 cups rolled oats
½ cup desiccated coconut
½ cup almond meal
1 egg
2tbs brown rice milk
¼ cup coconut sugar
3tbs maple syrup
4tbs coconut oil
Sprinkle sea salt
1tsp vanilla essence
1tsp baking soda

Directions
1. Pre heat the oven to 180 degrees. Line two baking trays with baking paper. In a large mixing bowl, whisk together the rolled oats, coconut, almond meal and baking soda. In a small mixing bowl whisk together the egg and brown rice milk. Add the wet mixture to the dry mixture and mix together well.
2. In a small skillet, over low heat, combine the coconut oil, maple, sea salt and coconut sugar, stir together gently until a smooth mixture has formed. Remove from the heat and add to the oat mixture. Mix together thoroughly.
3. With damp hands, take small scoops of the mixture, roll into small bowls, space out evenly on the baking paper and gently flatten with your palm. Bake in the oven for 12-15 minutes or until golden and cooked through.