what you need
1 cup oat flour or 100g rolled oats
1 tbsp tapioca
1/2 tsp baking soda
1/4 tsp salt
2 tbsp coconut oil, melted
2 tbsp coconut milk
1 tsp vanilla paste
1/2 cup coconut sugar
50g macadamia nuts, roughly chopped
40g white chocolate, roughly chopped
what to do
If using rolled oats, place in a food processor and process at a high speed until the texture of a fine meal.
In a bowl combine the oat flour, tapioca, baking soda and salt.
In another bowl, combine the melted coconut oil, coconut milk and vanilla. Stir in the coconut sugar. Add the flour mixture and stir until just combined. Fold through the chopped macadamia nut and chocolate until evenly distributed throughout mix.
Place the mixture in the fridge to chill for 30 minutes.
In the meantime, preheat oven to 180°C.
The cookies will spread during baking so use 2 baking trays to allow space between each cookie. Drop a tablespoon of mixture onto the tray and press down slightly. Place trays into the oven.
Cook for between 12 – 15 minutes. Remove from oven and leave on the baking trays to cool.
These are a chewy cookie so if you prefer a crunchier cookie, cook for an additional 2-3 minutes being careful the bottom of the cookies do not burn.
Once completely cooled, keep in a sealed container to maintain freshness.
Makes about 12 cookies.
recipe by Kristin J for go natural foods
