This was the starting point for my latest recipe : a #KitchenClearout that uncovered a glut of oats, porridge pots and Ready Brek (finely milled oats) lurking in various cupboards. OK, oat cookies it is then ! I was planning on making ANZAC biscuits, but added some zingy dried cranberries which ended up overpowering the coconut flavour of the original recipe. Both are nice so the choice is yours !
Cranberry & Coconut Oat Cookies
75g desiccated coconut
60g gingerbread flavoured ready brek
2tsp baking powder
200g sugar (I used 50g Natvia sweetener + 150g sugar)
200g butter/margarine/coconut oil
a handful of dried cranberries
3 heaped tbsp golden syrup
Put the dry ingredients (oats, coconut, ready brek, flour, sugar and baking powder) in a bowl. Mix.
Melt the butter (or margarine or coconut oil, if you prefer) in the microwave.
Stir in the golden syrup.
Add to the dry ingredients and stir through.
Toss in the cranberries and stir until they are distributed equally throughout the cookie mix.
Pull of little balls of cookie dough and space them out on a baking tray lined with baking parchment. Press down on them to flatten them slightly.
Bake for 8 minutes and leave to cool on the tray to firm up before moving them to a wire rack to cool completely.
These are lovely warm or cold and I'm even letting the kids eat them for breakfast during the holidays as they are made with oats !
Adding to this month's #KitchenClearout linky because they used up some of my oats and Ready Brek, but also the end of a bag of coconut and some Natvia sweetener from a recent Degustabox.