Blender coconut oat cookies (vegan & sugar free)

Just like a healthier ANZAC!

Blender coconut oat cookies couldn’t be easier to make, and they are about as minimal mess and fuss as it is possible. To make, simply throw all ingredients into your Vibe Blender jug, blend, roll and bake. They are vegan, dairy free, gluten free and refined sugar free! With only six ingredients, these are the perfect throw-it-all-together recipe for when you need a sweet treat for the week.

Given how low-sugar and high-fibre these cookies are (as they contain no refined sugar and low-GI, heart-healthy oats), you could even enjoy them for breakfast or as a wholesome on-the-go snack. They would also be perfect for little peoples’ lunches or afternoon snacks.

Even though this recipe is very simple, trust me when I say these cookies are delicious. They are a lot like a healthy ANZAC biscuit - if you are a fan of those, you will love these. If you’re feeling a little more adventurous, you could of course include your own little flavour add-ins. As a few ideas, you could dress these up with:

choc chips
finely chopped crystalline ginger and a pinch of ground ginger
ground cinnamon, ginger and cardamom for chai-spiced cookies; or
chopped macadamia nuts and dried berries.

The choice is yours!

INGREDIENTS

2 cups (210g) rolled oats
2/3 cup (60g) desiccated coconut
½ cup (115g) coconut oil, softened
1/3 – ½ cup maple syrup (depending on your sweet tooth)
1 teaspoon of baking powder
1 teaspoon vanilla essence
Pinch of sea salt

METHOD

1.  Preheat the oven to 170ºC.
2.   Line two trays with baking paper
3.   Combine all ingredients in the Vibe Blender jug. Remove the filler cap and insert the tamp
4.   Choose nut mode and toggle medium speed. Blend for approx. 10 seconds rotating the tamp to push the ingredients down into the blades. You can either blend these into a completely smooth dough or stop while you can still see some whole oats in the mixture.

5.   Spoon 12 portions of the mixture onto the tray. Straight from the blender jug the batter may be warm and hard to mould into shape. If so, let sit for 5 mins then shape into balls and flatten. The cookies spread in the oven so leave plenty of room in between each cookie.
6.   Bake in the over for 15-20 minutes or until crispy and golden brown.
7.   Wait to cool before removing from the tray and enjoying!

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