PB & J Oat Coconut Cookies
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!!!!
Cookies
2 cups rolled oats
1/2 cup desiccated coconut
1/4 cup walnuts
3 Tbsp buckwheat flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1/3 cup melted coconut oil
1/4 cup honey or maple syrup
Filling
1/3 cup berry chia jam
3 Tbsp smooth peanut butter
Directions:
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.