Ingredients
Scale
For the cookies
- 2 eggs
- 1/3 cup (70g) muscovado sugar
- 1 tsp. vanilla extract
- 3 cups (250g) rolled oats
- 3/4 cup (60g) coconut flakes
- 2/3 cup (150g) butter, melted
- 1/3 cup (40g) all-purpose flour
For the glaze
- 5.3 oz. (150g) milk chocolate glaze
Instructions
- Preheat the oven to 350˚F (180°C). Line a baking sheet with baking parchment and set aside.
- In a large bowl mix sugar with eggs and vanilla extract on high speed until light and fluffy – takes about 5-6 minutes. In a second bowl mix rolled oats, coconut flakes and the melted butter until well combined. Add to the bowl with the sugar-egg-mixture and mix in. Add the flour on top and mix in as well – the dough will be quite sticky. Let rest for about 5 minutes, then take a spoon or cookie scoop and place equal amounts of dough on the baking sheet – leave a bit space in between. Flatten the dough a bit (works best with slighly wet fingers) and bake for about 15 minutes. Take out of the oven and let cool down on a wire rack.
- Melt the chocolate glaze in a bowl over a pot with simmering water and let cool down again a bit. Dip the cookies with the bottom side into the chocolate (or brush them) and let dry.
Notes
- Enjoy baking!