Healthy Coconut Oil Brown Sugar Oatmeal High-Fiber Cookies [Light Snack]
With the emphasis on low oil and low fat diets, we aim to eat healthy oils but often can't resist cravings. Thus, this experiment resulted in crunchy cookies made with whole grains and minimal oil. A very small amount of coconut oil creates crisp cookies that are 100 times healthier than those bought outside. Of course, if you don't have coconut oil, olive oil can substitute—it just won't have the same coconut aroma. The recipe yields about 20 slightly over 5cm-sized cookies. I recommend doubling the quantity—it’s the perfect snack! Filling and satisfying! You can also customize by adding some seeds. I threw in a few pumpkin seeds.
Ingredients
Steps
Beat the egg and brown sugar with a whisk until well combined and the sugar fully dissolves.
Add coconut oil and continue whisking. No need to worry about oil and water separation—just mix as well as possible.
Sift in low-gluten flour, coconut powder (can be replaced with an equal amount of desiccated coconut), desiccated coconut, and baking powder. Add salt (see tips).
Mix with a silicone spatula until no dry powder remains.
Add raw oatmeal (raw oatmeal enhances texture; it's better than instant oatmeal, which absorbs more water and makes the cookies soft). Mix thoroughly. If it becomes difficult to stir, use gloved hands to combine. It's normal for the dough to feel dry. Knead it and let it rest for 10 minutes.
Take the amount shown in the picture and roll into a ball.
Flatten as shown. The thickness should be around 3-5mm. The cookies will expand during baking, so don't make them too thin, or they’ll lose texture.
Sprinkle some desiccated coconut on top. Preheat the oven to 170-180°C. Bake for about 16-18 minutes until golden, with slightly brown edges. Watch carefully to avoid overbaking.
After baking, place cookies on a rack to cool. Once cooled, store in an airtight container immediately to keep crisp. I couldn't resist eating two right out of the oven! Such a fragrant coconut aroma!