Whipped Coconut Cream Oat Cookies
I suppose this is really two recipes in one. The whipped coconut cream itself can be added to just about anything - raw cakes, baked cakes, hot chocolate, pancakes, coffee. However, for this recipe I'm using it as the filling between two chocolate oat cookies. It WOULD be much easier to just buy a pack of Oreos but if you like baking then give this a shot. Maybe you can eat the Oreos whilst you wait on your own cookies to finish.
From a health perspective though, these are definitely better than Oreos. No refined sugars or flours and the oats and dates make this a fibre and iron rich recipe while the coconut cream adds some always welcome dairy-free decadence.
Just like cow's cream, coconut cream can curdle if you whip it for too long. So make sure you're constantly stopping and starting your food processor and checking the process. It is possible to salvage over-whipped coconut cream by adding another tin but it's a bit of an experiment and you feel like you're burning money.
MAKES APPROX 16-20 cookies (depends on cutter size)
What you need:
Dehydrator or oven
3 cups oats
1.5 cup dates
0.5 cup cacao or cocoa powder
0.25 cup desiccated coconut
0.25 cup date nectar (or liquid sweetener of your choice)
0.25 cup warm water
2 cans coconut milk
0.25 cup maple syrup (or liquid sweetener of your choice)
1/4 vanilla pod
Optional - peppermint oil. You can keep the coconut cream a basic vanilla flavour or add 8 drops of peppermint oil for mint cream.
Before you start:
Chill your coconut milk in the fridge overnight or if you're lazy and last minute like me just stick them in the freezer for an hour prior. You are wanting the fat to separate from the liquid (this also happens more successfully if you pick a good quality coconut milk with at least 60% coconut - Biona or Essentials are good picks)
- Add the oats to the food processor and blend until they have turned into flour.
- Add the cacao, vanilla and coconut and blend until combined.
- Add the dates, date nectar and warm water and blend until the mixture has become lump free and dough like.
- Use a rolling bin to roll the cookie mixture out. I make this quite thin but thick enough so they don't break.
- Cut out with cookie cutter. I actually just used a circular stainless steel measuring cup for this part so whatever does the job.
- I then put my cookies into my dehydrator for 4 hours minimum but you could also bake yours at 170c for 15 minutes. Just make sure they don't burn.
- Scoop the coconut fat only from the can and place in food processor with vanilla and maple syrup.
- Start to blend - checking progress every 10 seconds or so. This will whip fairly quickly so you need to keep an eye on it.
- Cool your cookies down in the fridge until cold.
- Scoop the cream onto one cookie with a spoon and close with another cookie on top. This can get a bit messy.
- Set in the freezer or the fridge for 5 minutes so the cream stiffens up a little more and YOU'RE DONE!
This recipe tends to make more coconut cream than what is needed but I like to make more so I'm definitely not short. Just store the cream in the fridge until you need it for something else (lasts approx 5 days).