cinnamon & oat cookies with coconut oil (vegan)

18th April 2010


This recipe was sent to me by my friend, Kristin, in one of those beautiful, 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. They also stay crunchy the next day.  To me, that quality makes it a pretty good cookie.  

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

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, melted

¼ – ½ cup maple syrup


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

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

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

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

5.  Bake for 15 – 20 minutes or until golden.

Cool completely, and enjoy!!

Goodness shared from Stacey

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