Saturday 3 December 2016

Indy Power: Let's go coco loco with delicious cookies

Indy Power

Published 08/08/2016 | 11:58

Indy Power's coconut cookies
Indy Power's coconut cookies
Indy Power. Photo: Patrick Bolger
Step 1: Mix dry ingredients
Step 2: Mix wet ingredients
Step 3: Combine
Coconut oil can tolerate high temperatures

These chewy coconut cookies are quick-and-easy to make and will hit the spot every time...

  • Go To

Coconut Oat Cookies

These are the best. They’re so easy and they hit the spot every time. They’re crisp and chewy all at once, and they’re simple enough that you can whip them up on a whim. Perfection with a glass of (almond) milk.

Makes 10. Gluten-free & dairy-free

Ingredients

80ml melted coconut oil

75g coconut sugar

1 egg

1 tsp of vanilla extract

150g gluten-free oats

Pinch of coarse salt

45g desiccated coconut

25g flaked almonds

Method

Preheat the oven to 180°C. In a large bowl, whisk together the coconut oil, coconut sugar, egg and vanilla.

Add 50g of the oats to your food processor and blitz until you have a coarse flour. Add this to the rest of the oats in a large bowl with the salt, desiccated coconut and flaked almonds, and mix them together well.

Add the dry ingredients to the wet mixture and mix thoroughly.

Use your hands to squeeze the dough into balls and then press them into discs. Place the discs on a baking sheet and bake at 180°C for about 9-10 minutes until golden. If your hands are getting too messy, wash them, and then use damp hands to continue.

Remove from oven and let the cookies cool on a wire rack for a few minutes before serving.

iw coconut oat coo.jpg  

Step 1: Mix dry ingredients

iw coconut oat _9.jpg  

Step 2: Mix wet ingredients

iw coconut oat_10.jpg  

Step 3: Combine

Not all fats are created equal

I’m a big believer in the benefits of coconut oil. I use it daily in my sweet and savoury cooking, and as a moisturiser for my hair, skin and nails. Although it is almost 90pc saturated fat, not all saturated fats are created equal. Coconut oil is made up of medium-chain fatty acids that are metabolised by the body in completely different ways than long or short-chain fatty acids, and are transported directly from the intestines to the liver, where they are more likely to be burned as fuel, as opposed to shorter and longer chains, which typically get stored as fat. The saturated fats in coconut oil also have antimicrobial properties, helping to combat various bacteria, fungi, and parasites that can cause indigestion. Coconut oil also helps in the absorption of other nutrients such as vitamins, minerals and amino acids. About 50pc of these fats are lauric acid which also helps to prevent high cholesterol and high blood pressure and supports the immune system and the thyroid.

The oat question

Confused about whether oats are gluten-free? You’re not alone, it’s a really common question that I’m often asked. Pure, uncontaminated oats are naturally gluten-free and most people with coeliac disease or gluten intolerance can eat them with no problems. The issue is that many oats are contaminated because they are processed in the same factory as, or grown next to, gluten-containing grains such as wheat and barley. Oats that are labelled gluten-free are the only ones that you can trust to be uncontaminated. Luckily they’re now available in all health stores and big supermarkets.

Indy loves…

iw Coconut oil.jpg  

Cooking with coconut oil! Because it tolerates such high temperatures, it is the ideal substitute for other oils and fats when cooking and baking. It gives a gorgeous lightness to cakes, muffins and brownies while still achieving that same fluffiness and decadence you get when using butter. In savoury dishes, the coconut aroma is really mild and unobtrusive and shouldn’t compromise the other flavours in your dish. When shopping for it, look for a brand that is cold pressed and unrefined — they’re worth the price as cheaper versions are often refined and heated, which destroys some of the nutrients.

Weekend Magazine

Read More

Promoted articles

Editors Choice

Also in Life