Home > Food > Life > Steph Claire Smith’s Oatmeal Cookies

Packed full of oats to keep your body fuelled.



125grams rolled oats
90grams spelt flour
110grams coconut sugar
50grams desiccated coconut
0.25tsp baking powder
0.25tsp bicarbonate soda
0.25tsp ground cinnamon
0.5tsp salt
110grams coconut oil
50ml hot water
1tsp vanilla extract
Dark chocolate cubes (optional)

• If the dough is too dry, add an additional tablespoon of hot water.

• To make this recipe gluten free, use gluten free oats and substitute the spelt flour for plain gluten free flour.


Step 1
Preheat oven to 175°C and line a tray with baking paper. In a medium bowl, combine the rolled oats, spelt flour, coconut sugar, coconut, baking powder, bicarbonate soda, cinnamon and salt. Add the melted coconut oil, hot water and vanilla extract to the dry ingredients and stir together until incorporated.

Step 2
Roll dough into balls (approximately 1 tbsp. per cookie), place on the baking tray and flatten slightly with your palm.

Step 3
Bake for 10-12 minutes or until the edges are golden.

Watch How to Make Them

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