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Carrot and coconut oat cookies

These carrot and coconut oat cookies are perfect for breakfast or snacking during the day. For a gluten-free version you can use coconut flour, but you’ll need to add more milk and oil, as coconut flour is very dense. These cookies are super easy to make and you can bake them either in an air fryer or oven.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup flour
  • ½ cup porridge oats
  • 2 tsp baking powder
  • 4 Tbsp coconut sugar
  • ½ tsp ginger powder
  • ½ cup desiccated coconut
  • 1 egg
  • 3 Tbsp coconut oil
  • ½ cup coconut milk approx.
  • Juice of ½ lime
  • 3 Tbsp oil
  • 1 medium carrot grated

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour, sugar, ginger, coconut, baking powder and oats in a bowl.
  3. In another bowl, whisk the egg with the oil and milk and lime juice.
  4. Combine the two mixtures, then fold in the grated carrot.
  5. Add more milk, if the mixture is too thick - it should dough-like.
  6. Make patties in your palms then put them in an air fryer for 15 minutes or bake them in preheated oven (at 180C) for 20 minutes.
  7. Let them cool, then serve.