Coconut Super Spread Cookies
Recipe by Justine Schofield
Ingredients
- ¾ cup Self Raising wholemeal flour
- ¾ cup oats
- ½ tsp allspice
- 2 tbsp shredded coconut, extra for top
- 175g Coconut butter
- 2 tbsp AYAM™ Light Coconut Cream
- 2 tbsp rice malt syrup (If you like sweeter cookies, add more syrup to suit your taste)
- 1 tbsp AYAM™ Coconut Oil, melted
- 1 egg, beaten
Method
- Preheat oven to 180°C.
- Mix flour, oats, allspice and shredded coconut in a large bowl.
- In a small bowl mix Coconut butter, coconut cream, rice malt syrup, coconut oil and egg.
- Add wet mixture to dry mixture.
- Roll into balls and flatten on tray.
- Cook in a 180°C pre-heated oven for 10 mins.
Serves 8 | 
Prep 10 min | 
Bake 10 min
