Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chocolate covered oat & coconut cookies. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Five Minute Chocolate Oatmeal. by Chocolate Covered Katie. I've lately been having so much of the chocolate + espresso + molasses combo, and I honestly can't get enough. These chocolate covered espresso oat bars & a nice cup of coffee… dreams… Mexican Hot Chocolate Oatmeal: add a pinch of chili powder and cinnamon.
Chocolate Covered Oat & Coconut Cookies is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chocolate Covered Oat & Coconut Cookies is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook chocolate covered oat & coconut cookies using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chocolate Covered Oat & Coconut Cookies:
- Take 90 g oats
- Prepare 120 g brown rice flour
- Prepare 40 g desiccated coconut
- Get 110 g xylitol
- Make ready 1/4 tsp salt
- Take 1/2 tsp baking soda
- Get 1 tsp cinnamon
- Get 60 g currants
- Make ready 1/2 cup solid coconut oil
- Get 1 egg
- Take 1/2 tsp vanilla essence
- Take 150 g dark chocolate
This is a list of chocolate-covered foods. Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. I have always loved chocolate covered raisins.
Steps to make Chocolate Covered Oat & Coconut Cookies:
- Mix all of the dry ingredients (except the currants) together.
- Melt the oil until it is soft but ideally not too warm. Then you can mix it with the vanilla and egg. If it’s hot, leave the oil to cool otherwise it’ll scramble your egg.
- Mix the oil and egg into the dry ingredients, then stir in your currants.
- Use your hands to bring the dough together and roll into small balls. Put the balls into baking trays lined with parchment paper and press down slightly. Bake for 15 minutes at 180 C until lightly golden.
- Allow to cool the. Coat in melted chocolate and sprinkle with desiccated coconut.
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