Honey, oat & coconut cookies - dipped in dark chocolate


Happy Monday everyone! I hope you had a glorious weekend. It was beautiful here in Auckland. Gorgeous high Summer weather. Perfect blue skies and really warm. This was our first weekend at home in a few weeks. It was bliss to spend time as a family and have some fun. Saturday morning was spent at the beach running around in the shallows with Bonnie. She is hilarious and fearless in the water. It's such a joy to watch.

Valentines day was on friday. I made these delicious cookies for my partner. We don't really do Valentines Day but he's been working like crazy lately and was definitely deserving of a treat.

The cookies themselves have a lovely, nourishing, traditional flavour to them. Dark chocolate as a base makes them that little bit richer. I made some into little cookie sandwiches - with the chocolate between the two cookies. They were great that way too.

Have a fabulous week. Kelly x


Honey, oat & coconut cookies - dipped in chocolate (makes roughly 20 cookies)

1 cup oats - if using whole and not rolled oats, blitz in a food processor to create a finer crumb

1/2 cup desicated coconut

Approx 75 grams butter - chopped into cubes (You could also use a 1/3 cup of coconut oil)

4 Tbsp honey - you can use maple syrup or rice malt syrup

1 teaspoon vanilla extract

pinch sea salt

1 egg - lightly beaten

1 scant tsp baking soda

1 cup almond flour / almond meal

Dark chocolate for dipping cookies - 100g will more than suffice.

Preheat oven to 160 degrees celsius

Place oats, butter and coconut into a food processor. Process until the butter is well combined with the dry ingredients.

Add the remaining ingredients (except the almond meal) and process until completely combined.

Add almond meal and keep the processor moving until it is well combined. You may have to scrape down the sides a couple of times.

Line or grease a cookie sheet. Using your hands (carefully - the mixture is sticky) shape heaped teaspoons of batter into small balls. Place on the tray. Use two fingers to lightly press down the top of your cookies to flatten them.

Bake for 10 -14 minutes until golden. Watch the bottom of your cookies very carefully. It only takes a moment for the bottom to burn. If you have a very hot oven, consider raising the rack slightly higher in the oven.

Do not remove the cookies from the tray until they have cooled enough to handle safely. Place on a rack to cool completely.

Melt chocolate in a double boiler. Dip the bottom of each cookie into the chocolate and place on a tray lined with baking paper.

Place your chocolate dipped cookies into the fridge to harden for an hour.

Delicious! Enjoy x

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