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COCONUT ALMOND BISCUITS

If you’re looking for a naturally sweet, guilt-free biscuit that’s quick to make and loved by all ages, this recipe is for you.
These light and tasty biscuits are made with all-natural ingredients — simple, nourishing, and delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 12

Equipment

  • 1 biscuit tray
  • 1 baking rack
  • 1 medium-large mixing bowl
  • baking paper

Ingredients
  

DRY INGREDIENTS

  • 90g or (1 cup) rolled oats
  • 95g or (1 cup) almond flour
  • 45g or (1/2 cup) desiccated coconut
  • 25g or (1/4 cup) soy or oat milk powder
  • 1/4 teaspoon salt

WET INGREDIENTS

  • 185g or about 3 small bananas
  • 1/4 cup plant milk or spring water
  • 2 tablespoon liquid sweetener of choice (maple syrup, rice syrup, agave, honey)

Instructions
 

METHOD

    PRE-HEAT OVEN 180°C OR 355°F

    • *Preheat oven to 180°C (moderate oven) and line a baking sheet with baking paper.
      *In a mixing bowl, combine the dry ingredients.
      *Mash the bananas and add them to the dry mixture along with the plant milk and sweetener.
      *Mix until well combined — the mixture should be soft but easy to handle.
      *Using a medium ice-cream scoop or tablespoon, portion the mixture onto the baking sheet and press each biscuit down lightly with your fingers.
      *Bake for 15–20 minutes, or until lightly golden.
      *Allow to cool completely before drizzling with your favourite icing.
      I drizzled mine with melted carob for a simple, naturally sweet finish.
      *Store in an airtight container for up to 1 week.