Vegan coconut flapjack cookies

I make these cookies a lot. There is something so lovely about a recipe that works every time and I find the heady smell of coconut and oats baking incredibly pleasing. They are my fail safe and I have to admit that I don’t really use a recipe. I add in, mix, ball and bake. The mixture is an odd mix of wet and crumbly so you need to ball and squeeze the cookies into shape before baking. Your hands will be silky soft thanks to the coconut oil! They are sweet enough without making you crazy and the oats and coconut keep you fuller for longer. You could mix these up with dried cherries or apricots, pistachios and cardamon. You could also press the mixture into a greased baking tray and then slice them into squares. If you really wanted to go to town then make a little pan of molten raw chocolate and dip the cookies into it before leaving to set.

I made a big batch of these before we flew to LA and packed them up to take on the plane. They saw us through the strange twilight hours of flying and the 3am jet-lag munchies. They work well as a little pre training snack too. I hope you love them as much as we do.

Ingredients
125g coconut oil
3/4 cup spelt flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
75g rolled oats
50g sun dried raisins
150g cups unsweetened dessicated coconut
5tbsp honey/maple syrup/date syrup

Method
Pre heat your oven to 180C
Place the oats, coconut, raisins, cinnamon, baking powder and spelt flour into a large bowl
Place the coconut oil and the syrup/honey into a small sauce pan and warm gently until fully melted
Pour the oil onto the dry ingredients and stir well
Wait a few minutes to let it combine and then mold small mounds/balls and place onto a lined baking tray
Place into the oven and bake until golden brown (approx 18 mins for smaller balls)