Blender coconut oat cookies couldn’t be easier to make, and they are about as minimal mess and fuss as it is possible to be: to make, simply throw all ingredients into your Vibe Blender jug, blend, roll and bake. With only six ingredients, these are the perfect Sunday throw-it-all-together recipe for when you haven’t been grocery shopping but need a sweet treat for the week.
Given how low-sugar and high-fibre these cookies are (as they contain no refined sugar and low-GI, heart-healthy oats), you could even enjoy them for breakfast or as a wholesome on-the-go snack. They would also be perfect for little peoples’ lunches or afternoon snacks.
Even though this recipe is very simple, trust me when I say these cookies are delicious. They are a lot like a healthy ANZAC biscuit - if you are a fan of those, you will love these. If you’re feeling a little more adventurous, you could of course include your own little flavour add-ins. As a few ideas, you could dress these up with:
The choice is yours!
Remember to rest the cookie dough in the fridge before baking. Although the cookies will still be delicious if you don’t, they may spread out as you bake them and lose their shape. Chilling the cookies is key to allowing the coconut oil to harden and the cookies to bake perfectly throughout. It’s also important to use a high-power blender, as a weaker blender may not be able to blend this mixture properly. The Luvele Vibe Blender is perfect for this, as it’s blades and motor are strong enough to easily blend the dough.
1 cup rolled oats
1/3 cup desiccated coconut
1/4 cup coconut oil, softened
1/4 cup maple syrup
1/2 teaspoon of baking powder
1 teaspoon vanilla essence
Pinch of sea salt (optional)
1. Preheat the oven to 180ºC.
2. Combine all ingredients in the clear Vibe Blender jug.
3. Pulse until evenly combined. You may need to stop a few times to scrape the mixture down the sides of the blender. You can either blend these into a completely smooth dough or stop while you can still see some whole oats in the mixture.
4. Roll into 6-8 evenly sized balls (roll balls a little smaller than golf balls for eight, and a little bit bigger than golf balls for six) and flatten into cookie shapes on a baking tray, leaving a little room in between each cookie.
5. Cover the tray and chill in the fridge for at least 20 minutes.
6. Bake in the over for 20 minutes or until crispy and golden brown.
7. Wait to cool before removing from the tray and enjoying!