Coconut and Oat cookies from Simply.food

Today's guest post is from Nayna of Simply. food. She is based in UK and blog about various delicious recipes from all over the world. She is a good friend and versatile food blogger.  She commented in my first guest post that she is willing to do guest post for me. I replied to her as every help is big help for me and she  immediately send me this recipe. She is  good at vegetable carving too. Here is her recipe.

Ingredients:

Dry Ingredients:

1 .5 cups of rolled Oats

1 cup whole wheat flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

½ cup desiccated coconut

Wet Ingredients:

1 teaspoon vanilla essence

½ cup sunflower oil

½ cup honey

1 tablespoon flax seed powder mixed with 2 tablespoons water (or 1 egg)

2 tablespoons golden syrup

Method:

1. In bowl add all the dry ingredients and mix together.

2. In another bowl add the honey, oil, golden syrup, vanilla essence and mix together.

3. Add 2 tablespoons water to the powdered flax seeds and beat together. Add this to the wet ingredients and mix thoroughly.

4. Make a well in the center of the dry ingredients and slowly add the wet mixture combine together to make dough. Add a little more flour if the mixture becomes too wet.

5. Bring the dough into a ball and cover and refrigerate for 30 minutes.

6. After 30 minutes divide the dough into walnut sized balls and place them on an oiled baking tray. Don’t place them too close together.

7. Using the flat bottom of a glass, press the walnut sized balls down to flatten them into cookie shapes about 5 mm thick. Using a fork draw indentations on the cookies.

8. Preheat oven to 350 º F / 180 º C. Bake cookies for 20 minutes till golden brown.

Transfer to a baking tray and allow to cool. Cookies should be golden brown with a soft chewy center.

 Thanks Nayna for wonderful guest post.

Stay tuned for another healthy and delicious recipe for Sensible Veg