Sunday, 13 June 2010

Egg-Free Oatmeal Coconut Cookies

Wow. I think this is the longest I've gone without blogging (6 days!). Things are crazy around here with end of the year school stuff, finishing up extracurricular activities with the kids and planning (what was supposed to be a surprise) party for my husband, Brad. Add onto the fact that Brad and I are celebrating our 13th wedding anniversary tomorrow and I've been busy!

I haven't been too busy to stop baking though. Today, since the weather was wet, I stayed inside and tried a recipe given to my by me youngest sister. Her one-year-old son was diagnosed with a peanut allergy as well as an egg allergy recently so she's always on the lookout for tasty and safe baking recipes. I was really impressed with the flavour of these cookies when she brought them a couple of weeks ago. My only issue is that the dough is a little crumbly for my liking but if you roll the dough firmly into balls (I used a melon baller to measure out the right amount then used my hands to form the balls). Make sure you flatten the cookies and they'll come out nice and crispy. Even if you don't have an egg allergy to worry about these are a quick cookie option that taste great!

1 cup flour
1/2 tsp baking soda
1/8 tsp salt
1 cup coconut
1 cup oatmeal
1/2 cup butter
3/4 cup sugar
2 tbsp honey
Preheat oven to 350F.
In a large bowl, combine the flour, baking soda, salt, coconut and oatmeal. Set aside.

In a medium saucepan, melt the butter, sugar and honey over medium-low heat. Remove from heat and let cool for 2 minutes (don't leave out this step).

Pour butter mixture over dry ingredients and combine. With a teaspoon or small melonballer, form dough into balls and slightly with the back of a fork.
Bake for 15 minutes or until edges are nicely browned. Cool on a wire rack.

1 comment:

jenn said...

These sound yummy!!!!! thx

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