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Author Notes: You want a big bite, don't you? —Sophies Foodie
Serves 12 large cookies
- 100 grams coconut sugar (3/4 cup)
- 150 grams medium-sized oats (1 + 1/2 cup)
- 120 grams oat flour (1 + 1/4 cup)
- 80 grams smaller vegan dark chocolate chips (1/2 cup)
- 30 grams unsweetened coconut flakes (1/3 cup)
- 125 milliliters solid coconut oil (1/2 cup solid)
- 300 milliliters coconut-rice beverage (1 cup + bit less than 1/4 cup)
- 1/2 teaspoon baking soda
- pinches of sea salt
- Place your solid coconut oil in a fitted cooking pot & let it completely melt on lower heat. Stir often. Turn heat off & set aside. In a medium bowl, pour coconut oil & add coconut sugar. Mix well with a spoon. Now, add oats, oat flour, pinch of sea salt & baking soda. Mix well through. Now, add coconut-rice milk, chocolate chips & coconut flakes. Mix well. Taste! You must taste the coconut & chocolate chips. The dough tastes a bit sweet but not too sweet either, just right! ;) Place cling film over the top & place to rest in the fridge for 30 minutes. This way, the dough will stiff up in the fridge.
- After the resting time, take your bowl out of the fridge & remove cling film. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven. With your hands , take bigger pieces of your dough, a bit less than the inner palm of your hand & roll balls. Flatten them with your hands & place on a Silpat & do the same with remaining dough. Space them apart & my Silpat could hold 9 bigger cookies. Place in the lower end of your oven & bake for about 18 minutes. The cookies must be cooked through & brownen on the tops. Take them out of the oven & leave them for about 5 minutes on the Silpat. This will give a lovely shine on the bottom of the cookies. Than, move them to wire racks to get crisp & to cool down completely! ;) Enjoy, just like that, as a nice breakfast, snack or as a lovely dessert with a good café latte or an enjoyable tea! :) When cold, pack them nicely to give as a lovely food gift! ;)