Ingredients:

  • 1 cup (100g) rolled oats, not instant
  • ¾ cup (90g) whole wheat flour
  • ½ cup (40g) shredded coconut, unsweetened
  • ¼ cup (50g) coconut sugar
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon boiling water
  • ½ teaspoon baking soda

Instructions:

  1. Preheat oven to 325°F (160°C/Gas Mark 3). Line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, flour, coconut, sugar, and salt. Whisk to ensure even distribution.
  3. In a small saucepan, melt butter over low heat. Remove from heat and stir in maple syrup and vanilla extract.
  4. In a small heatproof bowl or cup, dissolve baking soda in boiling water.
  5. Pour the butter mixture and the baking soda mixture into the dry ingredients. Stir until well combined.
  6. Roll tablespoons of the mixture into balls and place them on the prepared baking sheet, leaving space between each.
  7. Bake for 12-15 minutes, or until golden brown around the edges.
  8. Let the biscuits cool on the baking sheet before transferring them to a wire rack to cool completely.