1 cup rolled oats
1 cup plain flour
2/3 cup coconut sugar (or brown or rapadura sugar)
1/2 cup desiccated coconut
1/4 cup slivered almonds
1/2 tsp bicarbonate soda
1/2 cup coconut oil
3 Tablespoons rice malt syrup (or honey or maple)
1 Tablespoon water


  1. Preheat your oven at 180 degrees celcius.
  2. Mix the oats, flour, sugar, desiccated coconut and almonds into a bowl.
  3. In a pan on low heat mix the coconut oil, syrup and water. Bring to the boil and stir to mix as much as you can (it will stay separated).
  4. Remove from heat and add the bicarbonate soda. Mix with a spoon until it becomes a thick golden fluffy texture.
  5. Pour into the dry ingredients and mix.
  6. Make into cookie shapes in places on a lined baking tray (makes 5 – 6 depending on size).
  7. Bake in a preheated oven at 180 degrees Celsius for 10 minutes until slightly golden.
  8. Let cool for 5 minutes before placing on a wire rack to cool.

We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.

Team MYLK + KO
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