Our good friends from Adelaide Farmers Market have kindly shared their recipe by Chrissie Rob for these delightful dairy and egg free cookies… yum!
Prep :: 15 mins
Cook :: 30 mins
Serves :: approximately 36 cookies
3 cups self raising flour
¾ cup icing sugar mixture
1¼ cups oats
1½ cups coconut
1¼ brown sugar
1¼ cups dark choc chips (substitute dark chocolate for a vegan version)
3 tsp cinnamon
1½ tsp calt
¾ tsp bicarb soda
1¼ cups canola oil
1¼ cups water
Preheat oven to 185°C (175°C fan forced).
Line a baking tray with baking paper.
Mix all ingredients thoroughly in a bowl. Take dessert spoons of the mixture and form into balls. Place the balls on the baking tray approx 3cm apart and slightly flatten with your fingers.
Bake in the oven for approximately 15 minutes or until they are golden brown and the outer surface is firm to touch but the centre still slightly soft.