Sunday, May 27, 2012

Oats and Shredded Coconut Cookies

In celebration of our 100th post, we would like to share our latest healthy cookie recipe! Organic quick oats from Milanaise are a healthy inexpensive treat that's used for oatmeal, but can be incorporated in multiple recipes, including baking. We decided to make oats and shredded coconut cookies with homemade rice milk. The results were delicious! (see recipe below) Don't forget to check out some of our 'best of 100 posts' on health and sustainability. Enjoy!

Oats and Shredded Coconut Cookies Recipe
Makes 10 cookies
∙ 1/2 cup of organic gluten free rice flour
∙ 1/2 tsp of organic baking soda
∙ 1/2 cup of organic shredded coconut
∙ 2 heaping tbsp of organic quick oats
∙ 2 tbsp of organic coconut flour
∙ 2 tbsp organic quinoa flour 
∙ 1 1/2 tbsp of organic black chia seed powder
∙ pinch of sea salt
∙ 1/4 cup of organic coconut oil (melted)
∙ 1 1/2 tbsp of honey (or other sweetener such as coconut palm powder/sugar)
∙ 1/4 cup of organic rice milk

1. Preheat oven to 325 degrees.
2. Mix dry ingredients first. (Mix well) Set aside.
3. Mix coconut oil, honey and rice milk in a small mixing bowl. Then add to dry ingredients.
4. Mix all ingredients well until crumbly. 
5. Using your hands, knead the dough inside the bowl and create 10 small balls.
6. Place each ball down on parchment paper and press down to form cookies. 
7. Place parchment paper on a cookie sheet and bake in oven for 15 minutes or until lightly browned.
8. Remove from oven and let cool.
9. Serve and enjoy! 

Rice Milk Recipe
∙ 1 1/2 cups of brown rice (1 cup of pre-soaked brown rice 24 hours)*
∙ 4-6 cups of spring water (for boiling)**
∙ additional spring water (for blending)
∙ 1 tbsp sea salt
∙ 1 tbsp of honey

1. Add water, salt, honey and pre-soaked rice to a medium pot and bring to a boil. 
2. Once boiled, simmer at medium heat for about 2-4 hours or until rice has a rice pudding texture.
3. Add rice, in parts, with the same amount of water as rice, to a blender and blend.
4. Strain each batch of blended rice to a container/mixing bowl (using a mesh strainer).
5. Once all rice has been blended and strained in parts, strain rice milk a second time.
6. Pour rice milk into a glass jug and store in fridge for up to 7 days. Enjoy and good luck!

*1 cup of brown rice after soaking will give you 1 1/2 cups of rice.   
**You may have to try this recipe a couple times to get the flavor and consistency you like.

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  1. nice idea.. thanks for sharing.

  2. This is such a fantastic idea. And YAY you! 100 posts is surely an achievement!


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