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Oat and Coconutty Cookies

Oat and coconut cookies

These cookies are delicious, and I’m kidding myself that my 7 year old eating them counts towards his 5-a-day. There ARE 2 different kinds of fruit in the biscuits PLUS oats (which ARE after all a superfood) so I think even with the addition of lots of sugar and butter they can’t be all that bad!

They’re chewy and coconutty with sweet juicy sultanas. Perfect with a great cup of coffee!


  • 85g/3oz porridge oats
  • 85g/30z desiccated coconut
  • 20g sultanas
  • 100g/4oz plain flour
  • 100g/4oz caster sugar
  • 100g/4oz butter
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda

These are super simple to make.

Preheat the oven to 180 degrees C (160 if you’re using a fan oven), Gas 4.

Melt butter, sugar and golden syrup in a saucepan, then mix in all the other ingredients and stir well.

Spoon tablespoons of mixture onto a baking sheet with room between to allow for the biscuits spreading.

Bake for 8-10 minutes then transfer to a wire rack to cool.

Oat and coconut cookies

The original recipe was adapted from WW1 Anzac biscuits here.

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