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To keep your diabetic family members and mates happy when they pop round for a brew, offer them up a coconut sugar and oat cookie.
We adapted Dualit’s oat and coconut biscuit recipe, swapping caster sugar for coconut sugar to make them healthier and more diabetic-friendly, by lowering the glycemic index. There are other refined-sugar alternatives you can use, but here, we’ve chosen coconut sugar.
These cookies are crunchy, tasty, and ideal for dunking. Read on for our adapted recipe.
Shopping list (with prices)
- 1kg Scottish porridge oats – £1.25, from Tesco
- 200g desiccated coconut – £1, from Tesco
- 1.5kg plain flour – £0.75, from Tesco
- 500g Jarganic organic coconut sugar – £5.59, from Amazon
- 250g Baking Block – £1, from Sainsbury’s
- 454g honey – £1.75, from Sainsbury’s
- 200g bicarbonate of soda – £1.40, from Tesco
Total cost = £12.74
Makes 16 large biscuits
While the £12.74 total cost to make these biscuits might seem a bit steep, remember you won’t be using whole bags of the ingredients above. If you’ve already got any of the ingredients in your cupboard, use those instead. As we always say, checking what you’ve got before going shopping is th best way to save money.
If you buy coconut sugar for this recipe, you’ll save money when you make our coconut sugar brownies and vice versa.
If you like a bit of porridge for breakfast, you can use those oats for these cookies.
Once you make these and decide you like them (we’re confident), the second time round you won’t need to visit the shops. Most of the ingredients for these coconut sugar and oat cookies can be used in our sugar-free flapjacks or cinnamon and honey biscuits (as a way of using up your leftover ingredients).
Now for the important glucose information:
- Making 16 large biscuits means each biscuit will contain 6g of sugar
- To reduce the per biscuit sugar content, make your biscuits smaller
Ingredients
- 85g oats
- 85g desiccated coconut
- 100g plain flour
- 100g coconut sugar
- 100g butter
- 1 tablespoon of honey
- 1 teaspoon of bicarbonate of soda
- 2 tablespoons of boiling water
You’ll need a scale (to measure the quantities above), a large mixing bowl, a microwave safe bowl, a tablespoon, a mixing spoon, a baking tray lined with baking parchment, and an oven preheated to 180C.
Method
Step 1
Add the oats, dessicated coconut, coconut sugar, and plain flour to the large mixing bowl and combine.
Step 2
Melt butter in the microwave-safe bowl (don’t boil, remove it from the microwave while some butter is still solid, the last of it will melt as you stir it). Stir in a tablespoon of honey.
Step 3
Mix the bicarbonate of soda with two tablespoons of boiling water and then add to the melted butter mixture.
Step 4
Add the melted butter mixture to the dry ingredients and gently mix until everything is coated.
Step 5
Using a tablespoon, separate the mixture onto a baking tray lined with baking parchment. For 16, each biscuit amounts to one heaped tablespoon of mixture. When placing them on the tray, make sure you leave a space between them to allow for spreading.
Step 6
Place into the preheated oven for about 12 minutes until they are golden in colour. Once you take them out of the oven, leave them to cool before removing from the tray.
Move the coconut sugar and oat cookies to a nice plate, ready to be dished out to guests.
