Vegan Coconut, Oat & Almond Cookies

 

 

Coconut, rolled oat, almond nuts, need me to say more? This is my turbo-charged healthy snack for the family, it is not only guilt-free, it is also healthy! This is my best way to get oats into the stomachs of my family members who do not like taking overnight oat as breakfast. This is a fabulous addition to my cookie recipes, it usually stay less than 2 days in the cookie jars. You may pack a few of these goodies for your kids or working adults as snack for tea break, these are anytime better than those sugar-laden store-bought granola bars.  

Dietary: Vegetarian, Vegan.

Make 2 dozens
Slightly adapted from this book.

Ingredients

(A)
 98g or 3/4 cup whole wheat pastry flour

 1/8 tsp baking soda
 1/2 tsp baking powder
 1/4 tsp cinnamon powder

(B)
 80ml coconut or canola oil

 80g molasses or brown sugar

(C)

 40g silken tofu, drained
 1/4 tsp vanilla extract
 1/8 tsp salt

(D)
 1/2 cup desiccated coconut 
 30g rolled oats
 110g roasted almond or macadamia, chopped

Method

1. Roast chopped almonds in frying pan, Airfryer or oven at 160℃ for about 6 minutes until brown. For more details on the steps, click here.
 
2. Sift or mix well all ingredients in (A), set aside.
 
3. Preheat the oven to 205℃. Line baking tray with parchment paper.

4. In a heavy saucepan, combine both ingredients in (B) on medium heat and cook on low heat, stirring until the sugar melts for about 5 minutes. Cook mixture until bubbling. Remove pan from heat, and pour sugar mixture into a stand mixer bowl or big mixing bowl. Be careful, it is hot.

5. Whisk in (C), then stir in the mixed flour in (A). And slowly fold in (D) until well-combined. Set aside mixture for 30 minutes or until it reaches room temperature and thicken. You may place it in the fridge to speed up this process.

6. Shape cookie dough into balls using hands or a small ice cream scope (I used 1-tablespoon scone-shaped measuring spoon here), drop dough onto prepared baking tray and ensure enough space in between cookies. 

7. Using a oven thermometer, ensure it is at the right temperature 205℃.  Pop the dough into the oven for about 10-12 minutes or until the edges are brown. I took 10 minutes. Keep an eye after 10 minutes, 1-2 minutes can change the result of your cookie greatly. Note that these cookies will brown a little more after been taken out from the oven and will harden slightly when cool.

8. Cool on wire rack, and store in air tight container.