Eat these oat, coconut & honey cookies as is with a pot of tea, or do as I did and fill with peanut butter and chia jam. Homemade hazelnut butter would also be amazing!!!!
Great for the kids lunch boxes and as an afternoon snack, they’re easy to make and use common ingredients you’ll have around the home.
PB & J Oat Coconut Cookies
Preheat oven to 180 degrees and line a cookie tray with baking paper.
In a food processor, process oats, coconut, walnuts, buckwheat flour, ginger and cinnamon until finely chopped and flour-like.
Pour in coconut oil and sweetener and mix until well combined.
Roll the mixture out between two baking sheets until 5mm thick, then use a glass (5cm) or cookie cutter to cut cookies and transfer to the cookie sheet. Repeat, re-rolling, until all mixture is used up.
Bake cookies for 10 minutes or until golden, stand for 10 minutes then transfer to a wire rack.
One cool, spoon a tsp of chia jam and 1/2 a tsp of peanut butter on to a cookie then press a second cookies on top. Serve immediately!
I recommend filling the cookies immediately before eating otherwise the filling makes the cookies chewy. Keep the cookies in an airtight container at room temp for up to 4 days.