Makes 12 cookies
200 g ( 2 cups /7 oz) Organic rolled oats
50 g (1 3/4 oz) flaked or desiccated coconut
60 g (2 oz) macadamia nut oil or your choice cold pressed coconut oil or butter (melted)
60 g (2 oz) honey, organic maple syrup or rice syrup
1 organic egg
100 g (3 1/2 oz) block good quality dark eating chocolate 70%
Preheat your oven to 150 C / 300 F. Combine oats, coconut, oil or melted butter, honey and egg into a mixing bowl. Mix through with your hands for a few minutes – squishing the ingredients together until the cookie starts to come together. I often like to rest the mixture for 5 minutes after mixing – so the oats soften a little more and hold together when squished. Chop up the chocolate with a large knife. Add chocolate to the oats and mix through. Form into 12 cookies…I love using a small ice cream scoop for this – so easy that way. Place onto a prepared baking tray and flatten slightly. Bake for approx 20 minutes or until golden. Check half way through the cooking…they are delicate so you need to watch them. Remove from the oven and cool completely. Enjoy. Keeps in an airtight container for 1 week.