April 25, 2012

Healthy coconut and apricot oat cookies

I've made these cookies with spelt flour and very little sugar, just a little Natvia sweetener and a drizzle of golden syrup. The cookie flavour is inspired by the Anzac cookie, which smells of toasted butter and coconut. These are a healthier version of the traditional biscuit but very easy to bake, making the perfect treat for afternoon tea.

Healthy coconut and apricot oat cookies


  • 1 cup of white spelt flour, sifted
  • 1/2 cup of desiccated coconut
  • 1 cup of unprocessed oats
  • 70 grams of organic butter
  • 2 tablespoons of macadamia butter
  • 4 tablespoons of Natvia
  • 1 tablespoon of golden syrup (and extra for drizzling)
  • 1 teaspoon of baking soda dissolved in 1 tablespoon of boiling water
  • 8 dried apricots, chopped into small pieces
  1. Preheat the oven to 180 degrees and cover a large oven tray with baking paper. 
  2. In a large bowl, mix with flour, coconut, oats and apricot pieces together.
  3. In a microwave proof jug, microwave the butter, Natvia, 1 tablespoon of golden syrup and macadamia butter together until melted (I used 60 seconds of medium wattage).
  4. Dissolve the baking soda in 1 tablespoon of boiling water and pour straight into butter mixture; this should start fizzing.
  5. Make a well in the centre of the flour mixture and pour in the melted ingredients. Stir to combine.
  6. Roll a tablespoon of the mixture into a ball and flatten on the oven tray, leaving a little space between each cookie.
  7. Bake in a moderate oven for 15 minutes, or until golden brown.
  8. Take out of the oven and drizzle with a little golden syrup. Let rest for 5 minutes before transferring to a wire rack to cool.

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