Today I share with you one of my favourite allergy-friendly recipes – these delicious coconut, oatmeal and honey cookies.
Softly sweetened with honey, these little delights are free of wheat, dairy, nuts and eggs. Slightly crispy on the outside, and perfectly chewy and soft on the inside, these cookies are great for kids’ lunch boxes or as an after-school snack.
Coconut oatmeal cookies
- 1 cup rolled oats
- 1/4 cup gluten-free flour (or flour of your choice)
- 1/2 cup desiccated coconut
- 4 tbsp oil of your choice
- 4 tbsp honey
- 1 tsp baking soda, dissolved in 2 tbsp dairy-free milk (or milk of your choice)
- pinch sea salt
Step 1 Preheat oven to 160°C and line a baking tray with baking paper.
Step 2 Place all ingredients in a food processor. Pulse 2-3 times until well combined.
Step 3 Using your hands, roll mixture in little balls and place on the baking tray 2-3cm apart. The mixture may be a little wet, you can use water on your hands to prevent from sticking. Flatten each ball with a fork or your fingers. Bake for 8-10 minutes or until lovely and golden on the outside. Leave to cool.
Makes around 15 cookies, will keep for 2-3 days in an airtight container.
- dairy free
- nut free
- egg free
- wheat free
Eleanor Ozich is a mother of two, writer of well-known blog, Petite Kitchen, and co-founder of Mondays wholefoods store and café in Kingsland, Auckland. As a child, she lived above her parents’ Auckland restaurant and has always been a passionate foodie. She is a self-taught cook, food photographer and food writer, and focuses on simple, natural and wholesome food.
Eleanor created the Petite Kitchen blog as a personal diary, tracking her ‘road to simple eating’, adopted as a means of trying (successfully) to cure her daughters’ health issues. She has recently released her first cookbook, My Petite Kitchen Cookbook, available in bookstores nationwide.
Follow Eleanor on Instagram @petitekitchen, or on Facebook.