Ingredients
10 minutes preparation time (+ resting time) + 15 minutes baking time 
Makes roughly 18 cookies - 125g (4.4 oz) salted butter, softened
- 200g (1 1/2 cups) coconut sugar or 200g (1 cup) firmly packed brown sugar
- 10g (1 tablespoon) vanilla extract or vanilla bean paste
- 1 egg
- 160g (1 1/4 cups) plain/all-purpose flour
- 2g (1/2 teaspoon) baking powder
- 2g (1/2 teaspoon) baking soda (bi-carb soda)
- 3g (1/2 teaspoon) sea salt
- 65g (3/4 cup) rolled oats
- 50g (1/2 cup) roasted walnuts, roughly chopped
- 35g (1/2 cup) flaked or shredded coconut
- 160g (1 cup/6 ounces) mix of dark and milk chocolate, roughly chopped
Method
- Preheat oven to 180°C/350°F.
- Cream together the butter and sugar in a stand mixer with the paddle attachment until light and fluffy. You could also use hand beaters or a large mixing bowl with a wooden spoon.
- Add the vanilla and egg and beat together until combined.
- Fold in the remaining ingredients until just combined.
- Cover and refrigerate for about 30 minutes to allow the cookie dough to rest.
- Roll the cookie dough into 3 tablespoons (60g) sized balls and place onto paper-lined trays, roughly 5-6 cookies to a tray to allow for spreading.
- Bake at 180°C/350°F for 12-15 minutes and until golden around the edges.
- Remove from the oven and allow to cool on the tray for at least 20 minutes.
- Store any remaining cookies in an airtight container in the pantry or fridge.
Free Resources
Click on the links below to print or save this recipe to your device.
