- 1 1/3 cups (135g) quick-cooking oats (or porridge oats)
- 3/4 cup (70g) unsweetened shredded coconut
- 3 tablespoons coconut oil, melted
- 3 tablespoons good quality honey
- 1 tablespoon vanilla extract
- zest from 1 large orange (about 1 tablespoon)
- 3.5 ounces (100g) 60 to 70% chocolate, chopped into large chunks
- 1/3 cup (30g) flaked or shredded coconut for topping (optional)
- Preheat oven to 350F (175C). Line 2 baking sheets with parchment paper.
- Add the oats into a food processor and blend until you get a coarse powder. Add the coconut and pulse a few times. Add the coconut oil, honey vanilla extract and orange zest and pulse until you get a moist dough. The dough will be crumbly but should hold together when you squeeze a bit of it together.
- Lay a large sheet of parchment paper on a work surface. Pour the dough on top. Gather the dough together into a mound and flatten it with the palm of your hand. Lay another sheet of parchment paper on top and roll out the dough so that it is just under a 1/4-inch thick. (The dough is very sticky, so the parchment paper helps keep the dough from sticking to the rolling pin and the work surface.
- Using a 2-inch cookie cutter, cut out the biscuits. You will need to press and twist the cutter to cut out the shape. Transfer biscuits to baking sheet. The biscuits may seem delicate right now, but they firm up in the oven.
- Bake biscuits for 8 to 10 minutes, until the edges have browned. Transfer the biscuits onto a cooling rack soon after you pull them out of the oven. Otherwise, the hot baking sheet will continue to brown the coconut and the cookies might get burnt.
- If you are adding flaked coconut for the topping, spread the coconut onto a baking sheet. Bake coconut for 2 to 3 minutes, until they start to brown. Be VERY careful—keep an eye on them. Coconut can turn from nicely brown to burnt in less than a minute.
- Melt the chocolate in the microwave or in a glass/stainless steel bowl placed over a saucepan filled with simmering water. To melt chocolate in a microwave, place chocolate chunks into a microwave-safe bowl. Melt chocolate on high for 45 seconds. Continue microwaving chocolate at 10-second intervals until about half of the chocolate has melted. Use a spoon to stir the melted chocolate with the unmelted chunks. (See notes below for tempering chocolate.)
- Using a butter knife, spread a thin layer of melted chocolate over each biscuit. Top each biscuit with toasted flaked coconut or plain shredded coconut, if you like.
NUTRITION INFORMATION: Makes about 30 cookies. Amount per cookie: Calories: 70, Total Fat 5g, Saturated Fat: 4g, Sodium: 2mg, Cholesterol: 0mg, Total Carbohydrate: 7g, Dietary Fiber: 1g, Sugar: 4g, Protein 1g
1. If you find that the biscuits are difficult to pick up with the cookie cutter, just slide it to the edge of the parchment paper and lift up the paper to release the biscuit.
2. Because I wanted the cookies to look good in the photos, I tempered the chocolate by melting 100 grams of chocolate it in a glass bowl over a saucepan with simmering water. I then seeded the melted chocolate with another 50 grams of chocolate. I ended up with extra chocolate, which I spread over honey graham crackers.