We are in a frenzy in the last few days to get our Christmas bakes ready. Because I had a lot of dessicated coconut and oats in my store cupboard, I wanted to make the best use of them. So yet again, I baked another easy no frills crunchy coconut oat biscuits. And its all egg free too.
These coconut oat biscuits are low on sugar. You could substitute the diary with vegan butter or even coconut fat. I haven’t tried it yet, but should work from the principle. In my previous blog post Orange drop Biscuits, I have gone through the reason of why we like to give biscuits as Christmas presents.
These biscuits are pretty much a fool proof and tested recipe. I have tried to bake these biscuits as healthy as possible using unrefined sugar. I used the Kitchenaid mixer to save myself some elbow grease.
If you have the time you could mix this by hand.
Tips for making crunchy coconut oat biscuits
- These crunchy coconut oat biscuits are a little difficult to make as a rolled biscuit due to the low gluten content. So no need to use a rolling pin or cookie cutters to shape them.
- Let the cookie mixture to rest for about 15 minutes to absorb all the moisture. After that the oats would have soaked in, ist easier for you to roll them into balls and shape them by hand. The dough will be sticky at the beginning but you can rub your hand with coconut oil which will add to extra flavor.
- Bake them a little longer so that they can crisp well and can be stored longer too.
Variation
I actually strayed away from the original recipe quite a bit. Instead of warming up all the butter, sugar and syrup and then adding in the dry ingredients. I just mixed the dry ingredients to the wet mix. It also worked out well. The biscuit taste was unaltered. In the printable version, I will leave the original recipe for your perusal.
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