Zutaten für Australian Wattleseed Oatmeal Coconut Cookies
- All Purpose Flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Unsalted Butter
- 1 cup granulated sugar
- 2 tablespoons wattleseed
- 1 large egg
- Zest of 1 lime
- 1 tablespoon lime juice
- Quick Cooking Oats
- Unsweetened Dried Shredded Coconut
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Zubereitung von Australian Wattleseed Oatmeal Coconut Cookies
- Preheat your oven to 190°C (375°F). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Add 2 tablespoons of wattleseed and mix until well combined.
- Beat in 1 large egg, the zest of 1 lime, and 1 tablespoon of lime juice. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
- Stir in 1 1/2 cups rolled oats and 1 cup shredded coconut. Mix until evenly distributed.
- Drop rounded tablespoons (about 1 1/2 to 2 tablespoons each) of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
70g
Fat
81g
Carbs
14g
