Oaty Coconut Crunch Cookies

I had a bit of a craving recently for a crunchy cookie with oats and coconut, I seem to remember years and years ago making something scrummy with oil and not butter so felt the need to create them again!

I had some wheatgerm in the cupboard so decided to add some, it is a great source of vitamin E and Folic Acid too. I got mine from Waitrose in the UK and I’m sure you can buy it at health food shops.

They are delicious, sweet with a lovely oat bite and a fab crunch (fairly delicate, although I did manage to transport them without many breakages)

These are perfect with a cuppa of course and will keep in an airtight container for several days if they don’t get munched straightaway.

Recipe can be printed

Oaty Coconut Crunch Cookies

125g porridge oats

25g wheatgerm

25g dessicated coconut

150g soft light brown sugar

120 ml sunflower or vegetable oil

1 egg lightly beaten

1/2 tsp vanilla bean paste or extract

Makes about 30

In a large bowl place the oats, wheatgerm, coconut and sugar. Stir in the oil. Leave for about an hour.

Preheat the oven 160°C (fan 140°C)

To the oat mixture add the egg and vanilla, stir until well combined.

Place heaped teaspoonfuls of mixture on a lined baking tray (I love using the magic reusable liners), they need room to spread so 6 on a standard sized baking tray is plenty. Press them flat with a fork that’s been dipped in water (this stops it sticking too much to the mixture). Shape them in to rounds if you wish.

This is what happens when they are baked too close together, they get a little friendly in the oven! Of course I only did that to show you *ahem*.

Bake for 14-18 minutes until evenly golden. Allow to cool slightly on the tray until they harden up enough to transfer to a cooling rack. Enjoy ♥