Coconut Oat Olive Oil Cookies

February 3, 2011 § 7 Comments

These cookies were a very successful experiment. I needed to go to the grocery store to pick up coconut and honey for the original recipe, but when I got home I realized that I was out of butter. I almost didn’t, but I decided to use olive oil and these cookies turned out amazing! And since they don’t have butter (or eggs) they could easily be vegan if you substitute the honey with something like rice syrup, corn syrup or agave nectar; I would probably try maple syrup since you just need two tablespoons. And you can eat the raw cookie dough without fear (not that the fear ever stops me). The cookies are very chewy with a slightly crisp exterior and are a bit like a moist, dense macaroon. I topped mine with a honey drizzle just before consumption which seeped right into the spongy cookie! These are great šŸ™‚

Coconut Oat Olive Oil Cookies:
adapted from 101 Cookbooks

– 1/2 cup olive oil
– 2 tbsp honey
– 2 tbsp boiling water, plus more as needed
– 1 tsp baking powder
– 1 cup AP flour
– 1 cup rolled oats
– 1 cup sugar
– 1 cup unsweetened shredded coconut
– 1/2 tsp sea salt
Preheat oven to 325 degrees F. Pour oil into saucepan over very low heat and add honey, stir until combined and remove from heat. Mix boiling water with baking powder and add to saucepan, stir until combined. Combine flour, oats, sugar, coconut and salt. Stir the oil mixture into the dry mixture, using your hands and adding a couple tablespoons of hot water if the mixture isn’t binding (just 1/2 tablespoon at a time). Place tablespoon sized balls on a parchment paper lined cookie sheet and bake for about 10 minutes or until the cookies are golden brown.
I’ve linked this to Sweets for a Saturday #3!

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