Chewy Chocolate, Oat & Coconut Good-Time Cookie
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE & HANNAH MCCOWATT
80 g coconut oil
40 g tahini
21/2 tablespoons rice malt syrup
100 g brown sugar
60 g coconut chips
50 g desiccated coconut
50 g flaked almonds
150 g rolled oats
1 teaspoon ground cinnamon
100 g dark chocolate (more if you like), roughly chopped
melted dark chocolate
sea salt flakes
1: Preheat the oven to 180ºC and line a baking tray with baking paper.
Place the coconut oil, tahini, rice malt syrup and brown sugar in a bowl and mix with electric hand-held beaters until creamed. Add the coconut chips, desiccated coconut, flaked almonds, rolled oats, cinnamon, egg and chocolate and mix until combined.
Put the bowl in the freezer for 10 minutes, then form the mixture into golf-ball-sized balls and place on the prepared tray. I flatten mine down nice and thin so the cookies are chewy in the middle and crunchy around the edges. Bake for 10–15 minutes or until golden brown on the edges.
2: Drizzle with melted chocolate and finish each cookie with a tiny pinch of salt. Don't bother waiting for them to cool – just drizzle over the chocolate and eat hot or cold, if they last.
Note: I am still not sure how I managed to get this one so bloody tasty, but here it is, and here you are. I shared this recipe with my beautiful friend Michelle Crawford, who runs the blog Hugo and Elsa, which is a total must read.