cinnamon & oat cookies with coconut oil (vegan)

18th April 2010


This recipe was sent to me by my friend, Kristin in one of those wonderful, colourful letters that she surprises me with.  What I like most about these biscuits is that they are simple and healthy, but most importantly, taste so good.

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cinnamon & oat cookies with coconut oil

The original recipe recommended ¼ – ½ cup of maple syrup, so I went for a ⅓ cup but found them too sweet, so next time I would try a ¼ cup.  I added 2 tablespoons of sesame seeds, which was a very successful addition.  They also stay crunchy the next day.  To me, that quality makes it a pretty good biscuit.  If you find these cookies too sticky to shape, wash your hands and keep them slightly wet.


1½ cups rolled (flaked) oats

½ cup wholewheat flour

¼ – ½ cup maple syrup

cup raisins/dates (finely chopped)

cup finely chopped walnuts

1½ tsp cinnamon powder

1½ tsp ginger powder

½ tsp fresh nutmeg

½ tsp baking powder

½ cup coconut oil


1. Preheat the oven to 350 F/180 C.  Line a baking tray with baking paper.

2.  If the coconut oil has solidified, place the bottle in a bowl of boiling hot water until it comes in liquid form.

3.  Combine the oats, flour, raisins/dates, walnuts, cinnamon, ginger, nutmeg and baking powder in a bowl.

4.  Mix the coconut oil and maple syrup together and add to the dry ingredients, then knead together with your hands or a spoon, until well combined.

5.  Shape into small balls and place on a baking sheet, press down with your finger or a fork.

6.  Bake for 15 – 20 minutes, or until golden.

Cool completely and enjoy!!

Goodness shared from Stacey

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