Oats barley coconut cookies

I am a big fan of coconut cookies and ofcourse that’s not a big surprise as I hail from “God’s own country” 🙂 I remember, during my school days, for every school picnic my dad used to get grapes (another favourite of mine) and coconut crunchies biscuits for me. I already have a recipe of wheat coconut cookies and coconut macaroons with aquafaba recipe in the blog. Here is another version of yummy

coconut cookies. This time I have used oats, barley flakes, a very small amount of sorghum flour along with dessicated coconut. Make sure that you taste your dessicated coconut before use. If its slightly bitter or tastes of spoilt coconut oil, please discard it. Also, the sweetener used this time around is jaggery powder. You can use vanilla extract or simply use some powdered cardamom for an earthy flavour. These cookies are perfect crunchy on the outside and slightly chewy at the centre. I have pulsed the oats and barley flakes for few seconds.

If you like your cookies to be very sweet, use around 150 grams of jaggery powder. Jaggery can be replaced with cane sugar or brown sugar or coconut sugar. I have used less jaggery to keep it relatively less sweet. You may even increase the amount of butter by around 25 grams or so for a more melt in the mouth kind of texture. And this time, these cookies are for me and hubby 🙂 You may use milk instead of warm water for assembling the dough. If you do not have barley flakes, you can use same amount of oats and make this recipe gluten free. Please do try and share your feedback.

Ingredients:

• Oats 150 gm
• Barley flakes 50 gm
• Sorghum flour 2 tbsp
• Salt a pinch
• Jaggery powder 125-150 gm
• Vanilla extract 1/2 tsp (or)
• Cardamom powder 1 tsp
• Dessicated coconut 150 gm
• Butter 100 gm
• Warm water 1-2 tbsp

Method:

• Pulse the oats in a mixer for few seconds. Do not make a fine powder.
• Repeat the same for barley flakes.
• Combine the two flours, salt and dessicated coconut in a big mixing bowl.

• Cream the butter and powdered jaggery till it’s light in texture. Add the vanilla extract or cardamom .

• Add the dry ingredients into the butter mixture.
• Sprinkle some warm water and assemble to form a dough.

• Meanwhile preheat your oven at around 150-160 degree Celsius for atleast 10 minutes.
• Line a baking tray with parchment paper.
• Make small balls of the dough and flatten it in your palm. If the dough appears too dry, sprinkle some more water or add little more butter or a spoon of oil.
• Place these cookies on the prepared tray leaving some gap between two cookies.

• Bake these cookies for 22-23 minutes or till it looks golden in colour. The cookies will be slightly soft when you take them out of oven, but will eventually turn crisp as they cool.
• Allow the cookies to cool in the tray for 4-5 minutes.
• Now, transfer the cookies onto a wire rack and cool them completely.
• Store them in airtight containers an enjoy them with your morning/evening tea or coffee 🙂