Crunchy Coconut oat Biscuits
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These crunchy coconut oat biscuits, low on sugar and completely egg-free, were born out of a store cupboard full of desiccated coconut and oats needing to be used up.
The last few days before Christmas tend to be a bit of a frenzy getting all the bakes ready. With plenty of desiccated coconut and oats sitting in the store cupboard, it seemed like the perfect time to put them to good use — another easy, no-frills recipe, and egg-free too.
Table of Contents
Biscuits as Christmas Gifts
These biscuits are low on sugar, and the dairy could likely be swapped for vegan butter or coconut fat too — that substitution hasn’t been tried yet, but it should work on principle. Homemade biscuits like these make a favorite Christmas gift here, much like the orange drop biscuits shared in an earlier post.
Tools you may need
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- KitchenAid Mixer (to save some elbow grease — mixing by hand works fine too, if you have the time)
How to Make Crunchy Coconut Oat Biscuits?
Ingredients List
- 150g soft butter
- 2 tbsp golden syrup
- 75g demerara (or unrefined) sugar
- 100g rolled oats
- 50g desiccated coconut
- 75g wholemeal flour
- 2 tsp baking powder
Cooking Instructions
Preheat:
Preheat the oven to 180°C (350°F). Lightly grease two baking trays.
Melt the Wet Ingredients:
Place the butter, sugar and syrup in a large saucepan and dissolve over low heat.
Mix the Dry Ingredients:
Combine the oats, coconut, flour and baking powder in a separate bowl.
Combine:
Once the butter mixture has fully melted, stir in the dry ingredients and mix thoroughly.
Rest:
Remove the pan from the heat and let it cool briefly before shaping.
Shape:
Take small portions and roll into balls with your palms. Flatten slightly and place on the prepared trays, leaving about 2 inches between each.
Bake:
Bake for 10 to 15 minutes, or until golden brown.
Cool:
Cool slightly, then carefully lift onto a wire rack to finish cooling.
Serving Suggestions
These biscuits fit right into the festive season. Try them:
With tea: a little something extra for festive afternoons.
As a gift: a batch wrapped up makes a simple homemade Christmas present.
Alongside other biscuits: pairs well with buttery shortbread on a holiday cookie plate.
Tips for Crunchy Coconut Oat Biscuits
Skip the rolling pin: the low gluten content makes these tricky to roll out, so there’s no need for a rolling pin or cookie cutters — just shape them by hand.
Let the dough rest: give the mixture about 15 minutes to let the oats absorb the moisture, which makes it much easier to roll into balls. The dough will be sticky at first — rubbing a little coconut oil on your hands helps, and adds extra flavor too.
Bake a little longer: extra time in the oven helps them crisp up well and keeps them fresher for longer in storage.
A Simpler Mixing Method
The original method calls for warming the butter, sugar and syrup together before stirring in the dry ingredients. Skipping that step and mixing the dry ingredients straight into the wet mix works just as well — the taste comes out unchanged either way.
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Recipe Card
Crunchy Coconut Oat Biscuits
- Total Time: 80
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Easy, egg-free crunchy coconut oat biscuits, low on sugar and made with unrefined sugar — a fuss-free addition to the Christmas baking list.
Ingredients
- 150g soft butter
- 2 tablespoons golden syrup
- 75g demerara sugar (unrefined brown sugar works well)
- 100g rolled oats
- 50g desiccated coconut
- 75g wholemeal flour
- 2 teaspoons baking powder
Instructions
-
Preheat:
Preheat the oven to 180°C (350°F). Lightly grease two baking trays.
-
Melt the Wet Ingredients:
Place the butter, sugar and syrup in a large saucepan and dissolve over low heat.
-
Mix the Dry Ingredients:
Combine the oats, coconut, flour and baking powder in a separate bowl.
-
Combine:
Once the butter mixture has fully melted, stir in the dry ingredients and mix thoroughly.
-
Rest:
Remove the pan from the heat and let it cool briefly before shaping.
-
Shape:
Take small portions and roll into balls with your palms. Flatten slightly and place on the prepared trays, leaving about 2 inches between each.
-
Bake:
Bake for 10 to 15 minutes, or until golden brown.
-
Cool:
Cool slightly, then carefully lift onto a wire rack to finish cooling.
Notes
The dough can also be mixed by stirring the dry ingredients straight into the melted wet mixture, without a separate warming step — it works just as well and the taste is unaffected.
- Prep Time: 60
- Cook Time: 20
- Category: Biscuits
Nutrition
- Serving Size: 12
- Calories: 50
- Fat: 40
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