These lightly sweet cookies, made with whole wheat pastry flour and shredded coconut, are perfect for eating while you sip a mug of hot tea or cocoa. Use maple syrup in place of the rice syrup or barley malt, if you prefer.
- 1 1/4 cup whole wheat pastry flour
- 3/4 cup shredded unsweetened coconut
- 3/4 cup rolled oats coarsely ground in a blender
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup canola oil
- 1/4 cup rice syrup
- 1/4 cup barley malt
- 1 egg slightly beaten
- 1 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon orange extract
Preheat the oven to 350°F.
Combine flour, coconut, ground oats, baking soda and salt in a medium bowl. Blend oil, rice syrup and barley malt together in a small bowl. Add egg, vanilla and orange extracts to oil mixture. Combine liquid ingredients with flour mixture. Batter will be stiff. Drop dough by rounded teaspoonfuls onto a lightly oiled cookie sheet. Press cookies with a fork to about 1/2 inch thickness. Bake for 12-14 minutes or until bottoms are golden.
Per serving: 2 cookies, 180 calories (80 from fat), 9g total fat, 3.5g saturated fat, 20mg cholesterol, 100mg sodium, 21g carbohydrates (3g dietary fiber, 4g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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