Don’t you just love it when you are testing a recipe and you make a complete botch of it, BUT it ends up being a fabulous recipe anyway! Well, that is what happened with this cookie. It was destined to be a “wafer thin lace cookie”, but as you can see, it is anything but.

I just love this cookie … it is chewy and moreish, and as it has no nuts, it is perfect for lunch boxes.

This recipe uses coconut flour and cornflour to help absorb some of the liquid, but knowing that not everyone will have coconut flour in their pantry, I have also tested the recipe using all cornflour (in other words using 4 tbls of cornflour). The flavour is exactly the same, but the cookie will spread just a little more and not rise quite as much, but is still delicious and looks just like a “cookie” should.  In the first picture the cookie on the left is with all cornflour, and on the right is the cookie made with a combination of coconut flour and cornflour (my preference).

I have used a tablespoon measure (make sure it is an Aussie tablespoon measuring 20g) to give me some consistency in size, and if you do the same you should end up with approximately 18 cookies.

Golden Oats and Vanilla Cookies

 

Save Print

Prep time

12 mins

Cook time

20 mins

Total time

32 mins

 

On the left cookies made with all cornflour, on the right cookies made with coconut flour and cornflour

I just love this cookie … it is chewy and moreish, and as it has no nuts, it is perfect for lunch boxes.

This recipe uses coconut flour and cornflour to help absorb some of the liquid, but knowing that not everyone will have coconut flour in their pantry, I have also tested the recipe using all cornflour (in other words using 4 tbls of cornflour). The flavour is exactly the same, but the cookie will spread just a little more and not rise quite as much, but is still delicious and looks just like a “cookie” should. In the first picture the cookie on the left is with all cornflour, and on the right is the cookie made with a combination of coconut flour and cornflour which is my preference.

I have used a tablespoon measure (make sure it is an Aussie tablespoon measuring 20g) to give me some consistency in size, and if you do the same you should end up with approximately 18 cookies.

Author: Gina @ The Passionate Pantry

Serves: 18 cookies

Ingredients

• 120g butter
• 2 tsp vanilla bean paste (I love this stuff, but use extract if you don’t have any)
• 1 tsp pink salt flakes
• 100g golden syrup
• 40g pure maple syrup
  
  
• 2 tbls cornflour
• 2 tbls coconut flour
• 200g rolled oats

Instructions

1. Preheat oven to 160 degrees, fan forced
2. Line two baking trays with baking paper and set aside
3. Place butter, vanilla bean paste, salt, golden syrup and maple syrup into TM bowl and cook 6 minutes / Veroma / speed 2 / MC off
4. Add cornflour and coconut flour and mix 10 seconds / speed 4 (don't forget to put the MC on)
5. Add oats and mix 3 seconds / speed 3
6. Scrape around bowl and mix for another 3 seconds / speed 3
7. Remove mix from bowl and place into a smaller bowl (I find it easier to portion when the mix is outside of the TM bowl)
8. Allow mixture to rest for 10 minutes to thicken up a little so that you can roll it into balls … get a bowl of water ready to dip your tablespoon in, and also to moisten your hands
9. When ready, dip the tablespoon into the water and press it into the cookie mix, place the mix into the palm of your hands and roll into a ball, then place onto baking tray leaving a little space between each cookie (I use two trays)
10. Once all the cookies are on the tray, dip your fingers into a little water and press mix down lightly into a round cookie shape
11. Bake one tray at a time for 10 minutes, turn tray around and bake for a further 10 minutes until lightly golden
12. Place cookies onto cooling rack to cool completely before storing
13. Keeps well for at least two weeks, but possibly longer (we have usually eaten them in this time, but I feel sure they would keep for at least another week)

3.5.3208